Baby spinach muffins

INGREDIENTS

6 large eggs

1/2 c. milk

3/4 c. soft goat cheese, crumbled

5 oz. baby spinach, wilted and chopped

1/2 c. roasted red pepper, diced

2 oz. prosciutto, sliced into ribbons

METHODS

1. Preheat oven to 350 degrees F. Spray 12-cup muffin pan with nonstick cooking spray.

2. In large bowl, beat eggs, milk, season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Stir in cheese, spinach and roasted red pepper.

3. Divide batter among muffin-pan cups (about 1/4 cup each), top with prosciutto and bake 20 to 25 minutes or until just set in the center.

4. Cool on rack 5 minutes, then remove from cups. Serve warm. Can be refrigerated up to 4 days; microwave on High 30 seconds to reheat.

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