Prosciutto Egg Cups

My son is notoriously difficult to feed. He's a typical kid who would love nothing more than to exist solely on Mac 'n cheese and PB&J sandwiches. He doesn't like 90% of meats, which makes it hard to get protein in him. So this Mama has to get creative! He initially turned his nose up at these egg cups, but once he was convinced to try a bite, he couldn't stop eating them! I not only love the protein they provide, but the fact that they are packed with veggies too.

I usually make a double batch to throw in the freezer when we are in a pinch!

You will need:

24 slices Prosciutto (or nitrate-free or organic deli meat will work. Applegate is a good brand)

2 cups baby spinach, chopped (organic)

1/2 red pepper, very finely chopped (organic)

1/4 cup green onions, finely chopped

8 eggs, beaten (organic)

Block of monterey jack cheese

1/2 tsp baking soda

1/4 tsp freshly cracked black pepper

1/4 tsp freshly grated nutmeg

*Line each of the 12 cups of a muffin pan with prosciutto. 2 slices per cup usually covers the entire cup, as you don't want any holes where the egg could leak through.

*Flash cook your spinach in a pan on the stove until wilted. Drain any excess water.

*Divide the spinach and pack into the bottom of each of the 12 cups. On top of this, shred a Tbsp of monterey jack.

*In a mixing bowl, add red peppers, green onions, baking soda, black pepper and nutmeg. Then add beaten eggs and stir until well combined.

*Pour approx. 1/4 cup of egg mixture into each of the 12 cups. Careful not to over-fill!

*Bake at 375 degrees for 20-25 minutes, and then cool for 5 minutes before removing from the pan. Serve immediately, or even refrigerate and have them cold later--they're delicious either way! ~Briana