Breakfast

Prosciutto Lined Veggie Egg Cups is for Breakfast.

Prosciutto Lined Veggie Egg Cups takes 20 minutes to prepare.

Prosciutto Lined Veggie Egg Cups takes 12 minutes to cook.

Prosciutto Lined Veggie Egg Cups makes 8 servings.

The ingredients for Prosciutto Lined Veggie Egg Cups are:

1 tablespoon olive oil
1 small onion cut into 1/4 inch strips
2 cloves garlic
1 medium red & yellow pepper cut into 1/4 inch strips
2 cups fresh spinach
1 cup chopped mushrooms
salt and pepper to taste
1/4 teaspoon dried oregano
2 tablespoons lemon juice
8 slices proscuitto
8 large eggs

Here is how you make Prosciutto Lined Veggie Egg Cups:

Makes 8 servingsPreheat oven to 375 degrees FHeat olive oil in skillet over medium heat. Add the onion and garlic and cook until softened (5 minutes)Add to skillet the red & yellow pepper slices, salt, pepper and oregano. Cook for another 3 minutes. Add fresh spinach and mushrooms.Reduce heat to medium low, add lemon juice, cover and cook until vegetables are soft.Line eight 4-ounce ramekins (or muffin tin) with prosciutto. Place ramekins on a baking sheet, spoon about 1/4 to 1/2 cup of the vegetable mixture into each, and crack 1 egg into each ramekin keeping egg whole. Bake until eggs are set (about 12 minutes). Serve immediately.Number of Servings: 8Recipe submitted by SparkPeople user JENNIEGRAHAM.

The nutritional information for Prosciutto Lined Veggie Egg Cups is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 122.8

• Total Fat: 8.5 g
• Cholesterol: 56.6 mg
• Sodium: 728.8 mg
• Total Carbs: 4.2 g
• Dietary Fiber: 1.0 g
• Protein: 7.8 g