Prosciutto, Spinach, and Egg Pies
35 mins (prep 10, cooking 25)
7 ingredients
4-6 servings
This is a Sarah Foster recipe. You could double this recipe to fill an entire 12 cup muffin tin. Fontina would also be great! You might even try a pesto before putting in the egg. Remember prosciutto is salty. Extra pies are delicious the next day. And if you substitute in pre cooked bacon, go ahead.

Categories:  <-60-mins , beginner-cook , european , italian , easy , breakfast , to-go... , brunch , omelets-and-frittatas , time-to-make , picnic ,
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Serving Size (23.79 g)
Servings 4
Amount per Serving
Calories 61.32 Calories from Fat 44.37
% Daily Value *
Total Fat 4.93g 30.34%
Saturated Fat 3.12g 62.47%
Trans Fat 0.0g %
Cholesterol 15.53mg 20.7%
Sodium 97.76mg 16.29%
Total Carbohydrate 0.46g 0.62%
Dietary Fiber 0.17 g 2.64%
Sugars 0.11 g %
Protein 3.9g 31.17%
Vitamin A 851.45IU% Vitamin C 2.11mg%
Calcium 114.04mg% Iron 0.3mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large eggs