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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!
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Tomato and Prosciutto Quiche Cups
- Total Time: 40 minutes
- Yield: Makes 12 1x
- Diet: Omnivore
Description
Mini quiches packed with savory prosciutto, juicy tomatoes, and wilted kale. Perfect for brunch or a light dinner.
Ingredients
- 10 eggs
- 1/2 cup almond milk
- 1/2 cup diced prosciutto
- 2 cups (473 ml) fresh grape tomatoes
- 1 cups (237 ml) tightly packed chopped kale
- salt
- pepper
Instructions
- Preheat oven to 325°F (163°C).
- Heat a skillet over medium-high heat and add prosciutto. Sauté for a few minutes, stirring often.
- Add the kale and tomatoes and cook for another 3-4 minutes, or until kale starts to wilt. Remove from heat.
- Spray the bottom of a muffin tin with cooking spray.
- Add about 2 tablespoons of the filling into each muffin well.
- In a medium bowl, add 10 eggs and 1/2 cup milk. Add salt and pepper and whisk well until all eggs are mixed.
- Carefully pour the egg mixture into each muffin well, filling them about 3/4 full.
- Bake for 25 minutes, or until the quiche cups are set. Remove from oven and serve immediately.
- If using for meal prep, let cool and store in a plastic container in the refrigerator for up to three days.
Notes
- For a richer flavor, use high-quality prosciutto and let it crisp up fully before adding the vegetables.
- To prevent soggy bottoms, ensure your muffin tin is well-greased and that the quiche cups are not overfilled.
- Substitute cremini mushrooms for some or all of the tomatoes for an earthy twist.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Oven-Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2
- Sodium: 300
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 5
- Fiber: 2
- Protein: 12
- Cholesterol: 150
Frequently Asked Questions
How do I ensure the prosciutto gets crispy in the quiche cups?
Sauté the prosciutto in a cast iron pan until it starts to crisp up before adding it to the egg mixture.
Can I use other types of tomatoes instead of Divine Flavor Grape Tomatoes?
While you can use other tomatoes, grape tomatoes provide a sweet burst of flavor that complements the salty prosciutto and will enhance the overall taste of the quiche cups.
What is the best way to wilt the kale before adding it to the quiche cups?
Sauté the chopped kale in the cast iron pan along with the prosciutto until it wilts, which should only take a couple of minutes.
