Quiche Cups with Tomato, Kale, and Prosciutto

By Karen Kelly, Food Blogger at: www.seasonalcravings.com

This recipe will become your favorite take-along breakfast. It’s packed with 10 grams of protein and good for you kale. Make a batch on Sunday and eat them all week!

Serves: 6

Prep Time: 10 min

Cook Time: 20 min


  • 10 eggs
  • ½ cup almond milk (or regular milk)
  • ½ cup diced prosciutto
  • 1 pint Divine Flavor fresh grape tomatoes
  • 1 cup tightly packed chopped kale
  • salt and pepper to taste


  1. Preheat oven to 325º
  2. Heat a skillet over medium-high heat and add prosciutto. Sauté for a few minutes, stirring often.
  3. Add the kale and tomatoes and cook for another 3-4 minutes or until the kale starts to wilt. Remove from heat.
  4. Spray the bottom of one muffin tin with cooking spray.
  5. Add 2 tbsp or so of the filling into each muffin well.
  6. In a medium bowl add 10 eggs and ½ cup of milk. Add salt and pepper, and whisk well until the eggs are mixed.
  7. Carefully pour into each muffin well. Fill about ¾ full.
  8. 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 a plastic container in the fridge for up to three days.