Spinach and Prosciutto Frittata Muffins Recipe – Easy Recipes for you

Enter the realm of culinary elegance with Spinach and Prosciutto Frittata Muffins – a delightful fusion of flavors and textures captured in a convenient handheld form. This recipe effortlessly marries the earthy goodness of spinach, the savory richness of prosciutto, and the velvety perfection of a frittata, resulting in a sophisticated treat that transcends traditional breakfast fare. Join us as we explore the steps to create these mini frittata muffins, promising a burst of savory goodness in every bite.

However, to make these Spinach and Prosciutto Frittata Muffins, you will need to preheat your oven to 350 degrees F and spray a 12-cup muffin pan with nonstick cooking spray. In a large bowl, beat together 6 large eggs, 1/2 cup of milk, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Stir in 3/4 cup of crumbled soft goat cheese, 5 oz of wilted and chopped baby spinach, and 1/2 cup of diced roasted red pepper. Divide the batter among the muffin-pan cups (about 1/4 cup each), top with 2 oz of sliced prosciutto, and bake for 20 to 25 minutes or until just set in the center. Cool on a rack for 5 minutes, then remove from cups. These muffins can be refrigerated for up to 4 days and reheated in the microwave on high for 30 seconds.

Overall, Spinach and Prosciutto Frittata Muffins are a tasty and nutritious breakfast option that can be made ahead of time and enjoyed throughout the week. They are easy to make, portable, and packed with protein. With a combination of eggs, milk, soft goat cheese, baby spinach, roasted red pepper, and prosciutto, these muffins are a great way to start your day on the right foot.

Spinach and Prosciutto Frittata Muffins Recipe

Spinach and Prosciutto Frittata Muffins Ingredients

  • 6 large eggs
  • 1/2 cup milk
  • Salt and pepper to taste
  • 1 cup fresh spinach, chopped
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup prosciutto, finely chopped
  • 1/2 cup feta cheese, crumbled
  • 1 tablespoon olive oil
  • Cooking spray for greasing muffin tin
  • Fresh basil or chives for garnish (optional)

How to Make Spinach and Prosciutto Frittata Muffins

  1. Preheat the Oven:

    Preheat your oven to 375°F (190°C) and generously grease a muffin tin with cooking spray.

  2. Prepare the Ingredients:

    Chop the fresh spinach, halve the cherry tomatoes, finely chop the prosciutto, and crumble the feta cheese. Having all the ingredients ready ensures a smooth assembly process.

  3. Sauté Spinach and Prosciutto:

    In a skillet over medium heat, add olive oil. Sauté the chopped spinach until wilted and add the prosciutto, cooking until it becomes slightly crispy. Remove from heat and set aside.

  4. Whisk Eggs and Milk:

    In a bowl, whisk together the eggs and milk until well combined. Season the mixture with salt and pepper to taste.

  5. Combine Ingredients:

    Add the sautéed spinach and prosciutto to the egg mixture. Gently fold in the halved cherry tomatoes and crumbled feta cheese, ensuring an even distribution of ingredients.

  6. Fill Muffin Tin:

    Pour the combined mixture into each muffin cup, filling them about two-thirds full. The eggs will puff up during baking, so leave some room for expansion.

  7. Bake to Perfection:

    Place the muffin tin in the preheated oven and bake for 18-20 minutes or until the frittata muffins are set and lightly golden on top. Inserting a toothpick into the center should come out clean when they are done.

  8. Cool and Garnish:

    Allow the Spinach and Prosciutto Frittata Muffins to cool in the tin for a few minutes before transferring them to a wire rack. If desired, garnish with fresh basil or chives for a touch of herbal freshness.

  9. Serve Warm or at Room Temperature:

    These frittata muffins are delightful when served warm, but they are equally delicious at room temperature. Enjoy them on their own or with a side salad for a more substantial meal.

Can I freeze these muffins for later use?

Yes, you can freeze these Spinach and Prosciutto Frittata Muffins for later use. After baking, let the muffins cool completely on a wire rack. Once cooled, wrap each muffin individually in plastic wrap and place them in a freezer-safe container or resealable plastic bag. The muffins can be stored in the freezer for up to 2 months. When you’re ready to eat them, simply remove the plastic wrap and microwave the muffin on high for 30 seconds or until heated through.


How many calories does the muffins have?

According to Good Housekeeping, each Spinach and Prosciutto Frittata Muffin contains approximately 155 calories. These muffins are a great low-calorie breakfast option that are high in protein and low in carbs. They are perfect for busy mornings when you need a quick and satisfying breakfast on-the-go.

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