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Baked Egg Cups With Tomatoes, Spinach, and Prosciutto

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These are a wonderful paleo breakfast option
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Baked Egg Cups with Tomatoes, Spinach, and Prosciutto
Heather Connell

Baked Egg Cups with Tomatoes, Spinach, and Prosciutto

The beauty of these protein-packed baked egg cups is that they are very simple to put together, and they don’t require an exact ingredient list. Once you have the essentials you can experiment with whatever you have around the house, making every breakfast with these cups different and fun.

This recipe is from the 'Powerful Paleo Superfoods' cookbook.  Click here for more information on the cookbook.

Click here to see more paleo recipes.

Ingredients

For the Pesto

  • 2 Cups baby spinach
  • 1 Cup fresh basil
  • 1 clove garlic, sliced
  • ¼ Cup walnuts, lightly toasted
  • ¼ Cup olive oil
  • Juice of 1 lemon
  • Zest of 1 lemon
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

For the Egg Cups

  • ½ Teaspoon coconut oil or ghee
  • 2 Cups spinach leaves, chopped
  • 1/2 Cup cherry tomatoes, halved
  • 1 clove garlic, minced
  • 4 slices prosciutto
  • 1 - 2 Tablespoon Spinach Basil Walnut Pesto, plus more for serving
  • 4 pasture-raised eggs
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • Chopped basil, for serving, if desired

Directions

For the Pesto

Preheat the oven to 350 degrees.

Place all of the ingredients for the pesto in a food processor and pulse until fully combined.

For the Egg Cups

In a skillet over medium heat, melt the coconut oil. Add the chopped spinach, cherry tomatoes, and garlic, and stir. Continue to sauté the spinach and tomatoes until the spinach has wilted down and the tomatoes are soft, about one to two minutes.

Line each of the four ramekins with one slice of prosciutto. Divide the spinach and tomato mixture equally among the ramekins, and then top each with a dollop of pesto. Finally, crack an egg into each. Season the tops with a little sea salt and freshly ground pepper. Place the ramekins on a baking sheet and bake for 20 minutes, until egg yolk has set. Serve with an additional dollop of pesto or freshly chopped basil.

These are best enjoyed the day you make them, but they can be stored in the refrigerator, covered, and reheated the next day.

Nutritional Facts
Servings4
Calories Per Serving273
Total Fat23g35%
Sugar2gN/A
Saturated5g23%
Cholesterol171mg57%
Protein12g24%
Carbs7g2%
Vitamin A235µg26%
Vitamin B120.5µg21.4%
Vitamin B60.3mg21.2%
Vitamin C28mg32%
Vitamin D1µg6.6%
Vitamin E3mg22%
Vitamin K181µg100%
Calcium95mg10%
Fiber2g9%
Folate (food)92µgN/A
Folate equivalent (total)92µg23%
Iron3mg14%
Magnesium46mg11%
Monounsaturated12gN/A
Niacin (B3)1mg7%
Phosphorus171mg24%
Polyunsaturated3gN/A
Potassium440mg9%
Riboflavin (B2)0.3mg23.9%
Sodium555mg23%
Thiamin (B1)0.2mg13.1%
Zinc1mg12%