Baked Egg and Spinach Cups with Crispy Prosciutto

2 slices prosciutto
2 teaspoons extra virgin olive oil
1 onion, cut julienne
1 cup red bell pepper, diced
1/2 cup frozen artichoke hearts, quarters, thawed slightly so you can cut them into 1/8ths
6 ounces frozen spinach
2 tablespoons soft goat cheese
sea salt and freshly ground black pepper, as desired
2 large eggs
2 teaspoons nutritional yeast, optional
1 tablespoon manchego cheese, grated
toast slices or toasted English muffin halves, optional

Preheat oven to 350 F
Warm a medium nonstick skillet over medium-high heat. Saute the two slices of prosciutto, turning to crisp up both sides, set aside. Remove prosciutto and add olive oil and onion, lower heat to medium-low and saute until onion wilts, about 5 minutes. Add bell pepper and artichoke hearts and continue to cook an additional 5 minutes.
Stir in spinach, breaking up any clumps, cook until thoroughly integrated with other ingredients. Stir in goat cheese, season as needed with salt and pepper.
Spoon mixture into two cup-size ramekins or gratin dishes. Make an indentation in the center of the spinach mixture and crack an egg into each one. Sprinkle a teaspoon of nutritional yeast on top of each egg and divide the cheese between them.
Place each container onto a sheet pan and into the preheated oven. Loosely tent the top of each serving and bake for approximately 30 minutes or until the egg whites are set but the yolk is still soft.
While cups are baking, crumble prosciutto into the bowl of a small food processor and process to medium crumbs. When cups are cooked, top with crumbled prosciutto and freshly milled pepper, if desired.
Serve hot with toast points or toasted muffins of choice.
This recipe does not meet the 2018 MHealthy guidelines.

Nutrition Information