Prosciutto and Egg Biscuit Cups
Recipe created exclusively for Easy Home Meals by dairy aisle expert and expert Chef Aida Mollenkamp.
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Cooking tools:
- Muffin tin
- Ramekin
- Oven
- Chef's knife
- Cutting board
- Measuring cup
- Grater
- Spoon
Ingredients
- Nonstick cooking spray
- 6 thinly sliced pieces of prosciutto (about 3-oz.)
- 1 can (8-oz.) refrigerated buttermilk biscuits
- 1/3 cup defrosted frozen spinach
- 2 jarred roasted bell peppers, finely chopped
- 6 large eggs
- 1/3 cup shredded Mozzarella cheese (about 1 1/2 oz.)
- Sour cream, for serving (optional)
- Salad, for serving (optional)
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