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Easy Savory Asparagus and Prosciutto Frittata Cups

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These savory frittata cups combine crispy prosciutto, tender asparagus, and fluffy eggs baked in muffin tins for a quick, delicious brunch or snack.

Ingredients

Scale
  • 6 large eggs, room temperature
  • 1 cup fresh asparagus, trimmed and chopped into 1-inch pieces
  • 6 slices prosciutto, thinly sliced
  • 1/2 cup shredded cheese (mozzarella and Parmesan mix recommended)
  • 1/4 cup (60 ml) milk or cream (whole milk or half-and-half preferred)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder (optional)
  • Olive oil or butter for greasing muffin tin

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease each cup of a 12-cup muffin tin with olive oil or butter.
  3. Trim the asparagus and chop into 1-inch pieces. Optionally, blanch in boiling water for 1 minute, then drain and cool.
  4. Line each muffin cup with a slice of prosciutto, pressing it into the bottom and sides to form a nest.
  5. In a large bowl, whisk together the eggs, milk or cream, salt, pepper, and garlic powder until frothy and well combined.
  6. Stir in the chopped asparagus and shredded cheese until evenly distributed.
  7. Spoon the egg mixture into each prosciutto-lined muffin cup, filling about 3/4 full.
  8. Bake for 18–22 minutes, checking around 18 minutes for centers to be set and edges golden brown.
  9. Remove from oven and let cool for 5 minutes before loosening with a knife or spatula and removing from the tin.

Notes

Do not overfill muffin cups to avoid spillover. Room temperature eggs mix better. Tent with foil halfway if prosciutto crisps too much. Let cups cool before removing to prevent breaking. Variations include vegetarian options by skipping prosciutto and adding mushrooms or roasted peppers.

Nutrition

Keywords: frittata cups, asparagus, prosciutto, brunch recipe, easy breakfast, savory eggs, muffin tin frittata

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