Quiche Cups with Tomato and Prosciutto will become your favorite take-along breakfast. They are packed with 10 grams of protein and good for you kale. Make a batch on Sunday and eat them all week. {gluten free, paleo, whole30, keto, low carb}
What's your favorite breakfast guys?
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 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 overfarmed.
I started by sauteing 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! If you love the flavor of tomatoes, try this Sun Dried Tomato Quiche Recipe.
These Quiche Cups with Tomato and Prosciutto are infinitely adaptable. Here are some yummy add-in ideas...
- bacon, ham or sausage
- spinach or swiss chard
- peppers, onions, celery
- gruyere or swiss cheese
- zucchini, summer squash or broccoli
- sweet potatoes
- salmon
- asparagus, peas or corn
- any fun leftovers in your fridge!
Also try these delicious make-ahead Gluten Free Muffins.
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
- Preheat oven to 325º.
- Heat a skillet over medium-high heat and add prosciutto. Saute 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 one muffin tin with cooking spray.
- Add 2 tablespoon or so of the filling into each muffin well.
- In a medium bowl add 10 eggs and ½ cup milk. Add salt and pepper and whisk really well until all eggs are mixed.
- Carefully pour into each muffin well. Fill about ¾ full.
- 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.
Notes
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
This recipe is adapted from my Paleo Quiche Cups.
Christine Long says
Can’t wait to make these! I have eggs every morning and am always looking for new ways to cook them. . I’ve made quiche cups before, but your recipe looks so yummy and different from all the others.
Thanks so much for telling us what the weight watchers points are!
Mary Ann | The Beach House Kitchen says
These little cups are my kind of breakfast Karen! They look fabulous! The perfect make ahead breakfast for the entire week ahead! Thanks for sharing. Happy Monday!
Traci | Vanilla And Bean says
And they're so darn convenient! Love these little cups with grape tomatoes - so good for a grab n go breakfast.. or how about a picnic? Divine family tomatoes sound fabulous and I appreciate that they're nonGMO and organic... so important in today's agricultural. Thank you for sharing Karen!
Baxter says
Yum, yum, yum! Totally making this!
Taylor Kiser says
These are going on my portable breakfast rotation! They look so delicious!
Emily says
I love that this recipe is acceptable on so many diets. I started Keto as a New Year's resolution, so this is perfect.
Katie says
I love quiche! And this reminds me a lot of one I've made that was a favorite. Definitely will try this one!!
Stephanie says
These look perfect and great for meal prep. I eat eggs a lot even for dinner so this is a great recipe I need to try!
lola@cheflolaskitchen says
I often end up missing my breakfast as I'm always running late, finally something to solve my issue! Trying this at the soonest.
Carolyn says
Absolutely wonderful!!!
Dick Plumley says
Should I halve the tomatoes?
Karen Kelly says
Up to you! Not necessary.
KAREN L JONES says
I dont have cups but am very happy to make this up in one single pan. I REALLy appreciate the list of add ins you have put at the bottom of the recipe. Very very very handy. thank you. Karen Jones
Karen Kelly says
Thanks for letting me know! Please let us know how it works out in one pan, I haven't tried that yet.