Tomato and Prosciutto Quiche Cups

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Tomato and Prosciutto Quiche Cups will become your favorite prep-ahead, take-along breakfast. They are packed with 10 grams of protein and plenty of veggies.

What’s your favorite breakfast? I waver between high protein smoothies and eggs in all forms. I need a lot of protein in the morning to keep me from reaching for something junky at around 10.

These Quiche Cups with Tomato and Prosciutto will keep the hunger pains away until lunch. They are loaded with fresh grape tomatoes, chopped kale, and cubed prosciutto. The salty flavor of the prosciutto goes so well with the tomatoes and kale. It’s a savory breakfast treat for sure!

I mixed these quiche cups up a bit by using Divine Flavor Grape Tomatoes. They are the perfect amount of sweet that just pops in your mouth. Divine Flavor is a family-run company that is based in Arizona. They believe in taking care of their people and the environment. All their products are non-GMO and grown in nutrient-rich soil that is never over farmed.

I started by sautéing the ingredients in a cast iron pan. I just want the kale to wilt a bit and the prosciutto to crisp up. The tomatoes get a little browned on the outside and it just adds to the flavor.

Then I pile all that yummy filling into the muffin tins. I whisked together eggs, milk, salt, and pepper and poured over top. They bake up beautifully and can be eaten right away or stored in the fridge for up to three days.

MEAL PREP Sunday goals!


Tomato and Prosciutto Quiche Cups
 
Prep Time
Cook Time
Total Time
 
Author:
Recipe Type: Breakfast
Serves: 6 servings
Ingredients
  • 10 eggs
  • ½ cup almond milk (or regular)
  • ½ cup diced prosciutto (I bought mine precut)
  • 1 pint Divine Flavor fresh grape tomatoes
  • 1 cup tightly packed chopped kale
  • salt and pepper to taste
Instructions
  1. Preheat oven to 325º.
  2. Heat a skillet over medium-high heat and add prosciutto. Saute for a few minutes stirring often.
  3. Add the kale and tomatoes and cook for another 3-4 minutes or until kale starts to wilt. Remove from heat.
  4. Spray the bottom of one muffin tin with cooking spray.
  5. Add 2 tbsp or so of the filling into each muffin well.
  6. In a medium bowl add 10 eggs and ½ cup milk. Add salt and pepper and whisk really well until all eggs are mixed.
  7. Carefully pour into each muffin well. Fill about ¾ full.
  8. Bake for 25 minutes or until quiche cups are set. Remove from oven and serve immediately. If using for meal prep, let cool and store in plastic container in fridge for up to three days.

 


Karen Kelly

I am a blogger, photographer, recipe developer and mom. With three kids keeping me busy, I am always looking for easy, healthy dishes that can be prepared quickly.

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