Mediterranean Egg Cups
Mediterranean Egg Cups
These elegant eggs cups provide a complete breakfast and are easy to make and easy to serve.
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30 min
Prep Time
45 min
Total Time
8
servings Ingredients
1 (8-ounce) can refrigerated seamless dough sheet
3 tablespoons Land O Lakes® Half & Half
12 teaspoon pepper
14 teaspoon salt
3 tablespoons Land O Lakes® Butter
13 cup chopped red bell pepper
12 cup fresh baby spinach, coarsely chopped
1 12 ounces (14 cup) prosciutto, chopped
13 cup crumbled feta cheese
How to make
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STEP 1
Heat oven to 375°F.
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STEP 2
Roll dough sheet into 12x8-inch rectangle. Cut in half lengthwise. Cut each half crosswise into 4 pieces, forming 8 (4x3-inch) pieces dough. Press each into bottom and up sides of ungreased muffin cup. Trim dough to keep dough from touching, if necessary. Set aside.
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STEP 3
Combine eggs, half & half, pepper and salt in bowl; beat with whisk until well mixed. Set aside.
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STEP 4
Melt butter in 12-inch skillet over medium heat until sizzling; add bell pepper. Cook, stirring occasionally, 2-3 minutes or until crisply tender. Add spinach leaves; continue cooking until spinach is wilted. Add egg mixture and prosciutto. Cook, stirring occasionally, until egg mixture is almost set.
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STEP 5
Divide egg mixture evenly among prepared muffin cups. Top each with crumbled feta cheese.
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STEP 6
Bake 14-17 minutes or until crust is golden brown and eggs are set.
Tip #1
Dough sheets are the same type of dough as crescent-style rolls but without the perforations. Look for them in the refrigerated dough section of the supermarket.
240 Calories
16 Fat (g)
165 Cholesterol (mg)
600 Sodium (mg)
13 Carbohydrates (g)
0 Dietary Fiber
9 Protein (g)
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