Savory Mother's Day muffins
Let's face it — Mother's Day is a holiday perhaps bested only by Christmas and Thanksgiving. Whether you're a mother or just have one you like a lot, chances are this Sunday there will be thousands of celebrations happening around the country.
If you're anything like me, you're an old pro at celebrating your mom. At the age of 32, I've had three solid decades of experience trying to top whatever I did the year before. This year I've decided to keep it super intimate. I'll be preparing brunch at home, which is really the grown-up equivalent of making a homemade card.
My mom isn't really one for crowds, but she still wants to feel like we went out to eat at a fancy restaurant. If you're in the same boat as me and cooking Mother's Day brunch for the special lady — or ladies — in your life I'm sure you've racked your brain trying to come up with a menu that is both delicious and easy to pull off.
These savory prosciutto-wrapped breakfast muffins are the answer to your prayers. This entire dish comes together in about 45 minutes, requires very little hands-on time and, perhaps best of all, is a super easy clean up. Mom will be truly impressed.
While this recipe does call for thinly sliced prosciutto, save yourself some bucks and purchase the affordable, pre-sliced packaged stuff that's available at your local grocery store. Since they're basically acting as muffin liners, no need to splurge. Also, if you're not a fan of Gruyère or it's just hard to find, feel free to substitute with Parmesan.
Happy Mother's Day to you and yours!
Prosciutto-Wrapped Savory Breakfast Muffins
Hands On Time: 15
Total Time: 45
1 tablespoon vegetable oil
4 cups (10 ounces) spinach
1 (8-ounce) carton diced portobello mushrooms
12 large eggs
1 cup grated Gruyère
1 teaspoon salt
1 teaspoon no-salt seasoning, such as Mrs. Dash
1/2 teaspoon freshly ground black pepper
12 slices prosciutto
Heat oven to 375 degrees.
While the oven is heating, place a medium skillet over medium-high heat. Add the vegetable oil, spinach and mushrooms. Cook, stirring, until softened, 5 to 7 minutes. Remove from the heat and let cool slightly.
In a medium bowl, whisk together the eggs, cheese, salt, no-salt seasoning, and pepper until well combined. Pour mixture into a measuring cup or bowl with a spout for easy pouring.
In a 12-cup muffin pan, lay sliced prosciutto in the shape of the muffin mold. Place a large spoonful of cooked vegetables in each mold. Pour egg mixture on top until just full.
Bake for 30 minutes or until muffins are golden brown. Serve while still warm.