Mealime recipe · lives on in MealPot
Baked Spinach & Prosciutto Egg Cups
- 20 min
- 2–6 servings
- 205 kcal / serving
Creamy eggs set into prosciutto-lined cups with wilted greens, offering a hearty texture and clean flavors that work well for a quick weeknight bite.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ⅛ (5 oz) pkgbaby spinach
- 4eggs
- 4 slicesprosciutto
From the pantry: black pepper, butter, unsalted
Cookware
measuring spoons · muffin pan · spatula
Directions
- Preheat the oven to 400°F and place a rack toward the lower part of the oven; lightly grease four muffin cups with butter.
- Line each muffin cup with a slice of prosciutto, aiming to cover the bottom and sides as much as possible.
- Rinse the spinach and pat dry, then lay the leaves over the prosciutto lining.
- Crack one egg into each prepared muffin cup.
- Bake until the egg whites are set but the yolks remain runny, about 12–15 minutes depending on your preferred doneness.
- Let the cups rest for about a minute after removing them from the oven, then use a spatula to lift each egg out of its cup.
- Season with black pepper and serve immediately.
Two tips
- Make ahead: you can assemble the cups up to the point of adding the eggs and refrigerate for later baking.
- Leftovers can be stored in the fridge and reheated in the microwave; if you don’t have spinach, swap in kale or another sturdy green.
Nutrition per serving
- Calories
- 205 kcal
- Protein
- 18 g
- Carbs
- 2 g
- Fat
- 14 g
- Fiber
- 0 g
- Sodium
- 652 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.