Can you believe the end of March is almost here? I feel like it was January, I blinked, and here we are!
With winter officially behind us (if only Mother Nature would get on board!), I am craving all the warmer weather foods. I have the next few weeks of recipes already made and photographed for you guys, and when I look over everything, there is definitely a “YAY SPRING!” theme happening. My mood definitely comes through!
And! Easter is this weekend.
I am so excited to get Kieran’s Easter basket set up and to do a full-on egg hunt with him in the backyard. This is the first year where I feel like he’ll be super into it. Last year, he understood the concept and was excited to find the eggs, but he only made it about halfway through. He was too distracted by all the other exciting outdoors things.
This year will definitely be fun. He’s already talking incessantly about how the Easter Bunny is bringing him jelly beans! He brings it up multiple times a day, every day.
(Makes mental note to buy the jelly beans….otherwise, we’ll be in trouble!)
To kick things off, I’m sharing the PERFECT brunch recipe with you today. Why are these egg cups so perfect, you ask? WELL. Let me count the ways.
First and foremost, they’re darn tasty. Like, you’ll-go-back-for-seconds-and-thirds tasty. The prosciutto gets super crispy and salty and I just love how it turns into a little “basket” to hold all the eggy goodness. The egg and veggie custard sets up beautifully and is loaded with flavor.
There’s a little cheese to make everyone happy. There’s a quick and easy spinach pesto that is studded with the tang of whole grain mustard and the kick of horseradish. And there are eggs! My favorite thing.
Second, they are really easy! SO easy! I promise. They also prevent you from having to make eggs or omelettes to order. All the eggs are cooked to perfection in the oven, in one shot. Gotta love that.
Oh! And look at how freaking CUTE they are? Little cups of love. Eggy love. It’s a thing! Just look at the title of the blog you are currently reading. Egg love is REAL.
These would go SO well on your Easter brunch spread. Just set out a bunch of these, alongside your mimosa bar and baked French toast, and people will be singing your praises!
Cheers to Easter!
And cheers to SPRING!Print
- Nonstick cooking spray
- 1½ cups baby spinach
- 1 tablespoon olive oil
- 2 teaspoons whole grain mustard
- 2 teaspoons prepared horseradish
- 12 slices prosciutto
- 1 cup grated Monterey Jack cheese
- 12 large eggs
- ¼ cup half-and-half
- Freshly ground black pepper
- ¼ cup chopped chives
- Preheat the oven to 375°F and spray a 12-cup muffin tin liberally with nonstick cooking spray.
- Add the spinach to a food processor and pulse until it is finely chopped. Add the olive oil and pulse again until the mixture resembles the consistency of pesto.
- Scoop the spinach pesto into a medium mixing bowl. Whisk in the whole grain mustard and horseradish (adjusting the amounts to your taste).
- Place 1 slice of prosciutto in each muffin cup, arranging it so that it covers the bottom and sides well.
- Add roughly 1 tablespoon of the cheese to each muffin cup, and then add roughly 1 tablespoon of the spinach mixture.
- Crack an egg into each one and drizzle each with a splash of half-and-half. Season with a little pepper (you don’t really need salt in this recipe, as the prosciutto, cheese, and mustard are all plenty salty on their own).
- Place the muffin tin in the oven and bake for 15-17 minutes or until the egg whites are set and the prosciutto is crispy around the edges.
- Allow to cool for a few minutes before removing the egg cups from the muffin tin. Serve hot and garnished with the chopped chives.