Prosciutto Egg Tarts

These savory Prosciutto Egg Tarts are packed with flavor and make a stunning addition to any breakfast or brunch table. The combination of creamy eggs, sautéed spinach, and melted gruyère wrapped in crisp prosciutto is hard to beat. You’ll love how effortless these tarts are to prepare and how impressive they look straight out of the oven. Great for guests or weekday breakfasts.

Course Breakfast, Brunch

Cuisine American

Keyword eggs, prosciutto

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 168kcal

Ingredients

1 tablespoon unsalted butter plus more for greasing the pan
½ shallot finely chopped
4 cups baby spinach roughly chopped
6 large eggs
½ cup heavy cream
Freshly ground black pepper to taste
12 slices prosciutto
6 ounces Gruyèrer shredded (about 1½ cups)

Instructions

Preheat your oven to 375°F. Lightly butter a 12-cup standard muffin pan to keep the tarts from sticking.
In a skillet over medium heat, melt the butter. Add the chopped shallot and sauté for about one to two minutes until it begins to soften. Stir in the spinach and cook until it wilts down, about four to five minutes. Set aside to cool slightly.
In a mixing bowl, whisk together the eggs and heavy cream until well combined. Season with a bit of freshly ground black pepper.
Line each muffin cup with a slice of prosciutto, gently pressing it down to form a cup. Sprinkle a bit of shredded cheese into each one, followed by a spoonful of the spinach mixture. Carefully pour the egg mixture over the top, dividing it evenly between the cups. It's okay if some of the liquid seeps around the prosciutto.
Bake for 15 to 20 minutes or until the tarts are puffed up and just turning golden. Let them cool for a minute or two in the pan, then serve warm.

Nutrition