Prosciutto Egg Tarts
This Post May Contain Affiliate Links. Please Read Our Disclosure PolicyThese savory Prosciutto Egg Tarts are packed with flavor and make a stunning addition to any breakfast or brunch table. The combination of creamy eggs, sautéed spinach, and melted gruyère wrapped in crisp prosciutto is hard to beat. You’ll love how effortless these tarts are to prepare and how impressive they look straight out of the oven. Great for guests or weekday breakfasts.
If you’re looking for a unique take on breakfast or brunch, you’ve got to try these Prosciutto Egg Tarts. I’m always on the hunt for new and interesting recipes to make when I have overnight guests, and these have quickly become one of my go-to favorites. They taste and feel like a gourmet breakfast made right in your kitchen; I love that.
They’re also incredibly easy to prepare. Since they’re baked in a muffin tin, you get twelve perfectly portioned tarts, which makes them ideal for serving a group.
And let’s talk flavor. The combination here is truly something special; the prosciutto pairs beautifully with the spinach, shallot, and gruyere cheese. Everything works together to create a rich, cozy bite that feels comforting and elevated.
If you’re in the mood to try something new, give these a go. You can even switch things up with different cheeses or other ingredients to make them your own. I have a feeling you’re going to love every bite.
Why You’ll Love This Recipe
- These little bites are packed with flavor but still incredibly easy to pull together. They might look fancy, but they’re made with everyday ingredients and come together with just a few simple steps.
- They’re ideal for hosting. Since they’re baked in a muffin tin, you get a dozen little tarts perfect for sharing. Whether you’re serving brunch to a group or just want something you can prep ahead, these make entertaining feel effortless.
- The salty prosciutto, creamy eggs, savory cheese, and tender spinach all come together in a beautiful way. It’s a dish that feels balanced, satisfying, and just a little unexpected.
- There’s room to make them your own. While I love this version, it’s easy to swap in different cheeses, greens, or even add a bit of spice if that’s your thing. It’s a solid base recipe that gives you the freedom to get a little creative.
Looking for more delicious brunch ideas? Then this collection of my best breakfast and brunch recipes is for you. I’m certain you’ll find a few new favorites on this list.
Ingredients
It’s time to gather the ingredients you’ll need to make these Prosciutto Egg Bites. I’ll walk you through the ingredients I used below.
- Unsalted butter – Used to sauté the shallots and spinach and to grease the muffin pan so the tarts release easily after baking.
- Shallot – Adds a mild, slightly sweet onion flavor that blends beautifully with the other savory elements in the dish.
- Baby spinach – Gives the tarts a fresh, earthy flavor and a pop of green that makes them feel vibrant and wholesome.
- Large eggs – The main ingredient that brings everything together and gives the tarts their creamy, custard-like texture.
- Heavy cream – Adds richness to the eggs and helps create a smooth, tender filling.
- Black pepper – A simple seasoning that gives the dish just a touch of warmth and spice without overpowering the other flavors.
- Prosciutto – Acts as the “crust” for each tart and brings a salty, savory flavor that complements the eggs and cheese perfectly.
- Gruyère cheese – A nutty, slightly sweet cheese that melts beautifully and gives these tarts their signature rich, savory flavor.
How To Make
And with that, we’re ready to make these Prosciutto Egg Tarts. Let’s get to it. I’ll walk you through the steps below. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card below.
- Preheat your oven to 375°F. Lightly butter a 12-cup standard muffin pan to keep the tarts from sticking.
- In a skillet over medium heat, melt the butter. Add the chopped shallot and sauté for about one to two minutes until it begins to soften. Stir in the spinach and cook until it wilts down, about four to five minutes. Set aside to cool slightly.
- In a mixing bowl, whisk together the eggs and heavy cream until well combined. Season with a bit of freshly ground black pepper.
- Line each muffin cup with a slice of prosciutto, gently pressing it down to form a cup. Sprinkle a bit of shredded cheese into each one, followed by a spoonful of the spinach mixture. Carefully pour the egg mixture over the top, dividing it evenly between the cups. (It’s okay if some of the liquid seeps around the prosciutto.)
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- Bake for 15 to 20 minutes or until the tarts are puffed up and just turning golden. Let them cool for a minute or two in the pan, then serve warm.
And that’s it! I just love how the prosciutto crisps up in the oven to form a salty, savory shell that holds the creamy egg filling, tender spinach, and melty cheese. The flavor is rich but balanced, and the presentation is always a hit.
Frequently Asked Questions
Do I have to use prosciutto?
Prosciutto gives these tarts a unique salty richness and acts as a natural crust, but you can swap it for thinly sliced ham or even turkey if you prefer. Just make sure the slices are thin and flexible enough to press into the muffin cups.
Should I add salt to the egg mixture?
No need. The prosciutto and cheese bring plenty of salt to the dish on their own. Adding more can easily tip things into overly salty territory, so it’s best to leave out the salt.
What other cheeses work well in this recipe?
Gruyère is a favorite for its nutty flavor, but you can use sharp white cheddar, Swiss, or even fontina. If you like a bit of boldness, try mixing in some crumbled goat cheese or feta.
How do I know when they’re done baking?
The tops should be slightly puffed and just beginning to turn golden. If you gently shake the pan, the centers should no longer jiggle. You can also insert a toothpick, and if it comes out clean, they’re ready.
More Unique Breakfast Ideas You’ll Love
- French Toast Breakfast Sandwiches
- Berry Compote Yogurt Parfaits
- French Toast Dippers
- Breakfast Strata Cups
- Breakfast Fruit Salad with Yogurt
The next time you’re planning a brunch or just want to make an everyday breakfast feel a little more exciting, I hope you’ll give these Prosciutto Egg Tarts a try!
If you make them, I’d love to know what you think. Please stop back and leave a comment and a 5-star rating below.
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Prosciutto Egg Tarts
Ingredients
- 1 tablespoon unsalted butter plus more for greasing the pan
- ½ shallot finely chopped
- 4 cups baby spinach roughly chopped
- 6 large eggs
- ½ cup heavy cream
- Freshly ground black pepper to taste
- 12 slices prosciutto
- 6 ounces Gruyèrer shredded (about 1½ cups)
Instructions
- Preheat your oven to 375°F. Lightly butter a 12-cup standard muffin pan to keep the tarts from sticking.
- In a skillet over medium heat, melt the butter. Add the chopped shallot and sauté for about one to two minutes until it begins to soften. Stir in the spinach and cook until it wilts down, about four to five minutes. Set aside to cool slightly.
- In a mixing bowl, whisk together the eggs and heavy cream until well combined. Season with a bit of freshly ground black pepper.
- Line each muffin cup with a slice of prosciutto, gently pressing it down to form a cup. Sprinkle a bit of shredded cheese into each one, followed by a spoonful of the spinach mixture. Carefully pour the egg mixture over the top, dividing it evenly between the cups. It’s okay if some of the liquid seeps around the prosciutto.
- Bake for 15 to 20 minutes or until the tarts are puffed up and just turning golden. Let them cool for a minute or two in the pan, then serve warm.
Looks amazing! Have you tried it in mini muffin pans?