Okay people… THESE are sooooo DELISH! I made them this morning for 6 of us — my sister Linda bit into hers and said, “THAT is a flavor BOMB!” 💣
Perfect description! Ina Garten is my girl — I do many of her recipes and she has never let me down. This one is very, very bite-able! Make it!!
Ingredients 🍳
- 2 Tbsp good olive oil, plus extra for greasing pans
- 1½ cups chopped leeks (white & light green parts), washed and dried
- 4 oz sliced Italian prosciutto, coarsely chopped
- 8 oz fresh baby spinach
- 2½ Tbsp julienned fresh basil leaves
- 1 Tbsp freshly squeezed lemon juice
- 1½ cups grated Italian Fontina cheese (6 oz with rind, about 4 oz usable)
- 8 large eggs
- 1½ cups half-and-half
- Kosher salt & freshly ground black pepper
- 4 Tbsp freshly grated Parmesan cheese
Instructions 👩🍳
- Preheat oven to 375°F. Brush a standard 12-cup muffin tin with olive oil, including the top surface.
- Heat olive oil in a large 12-inch sauté pan over medium heat.
- Add leeks; sauté 3 minutes until tender. Add prosciutto and cook 2–3 minutes, breaking it up with a fork.
- Add spinach; toss and cover for 3 minutes until wilted.
- Off the heat, stir in basil and lemon juice. Let rest 5 minutes.
- Divide the mixture evenly among the 12 muffin cups, leaving liquid behind. Sprinkle Fontina over top.
- In a large measuring cup, whisk eggs, half-and-half, ½ tsp salt, and ¼ tsp pepper.
- Pour evenly over fillings, filling cups to the top. Sprinkle with Parmesan.
- Bake 20–25 minutes, until puffed and lightly browned. They should feel firm when tested with a toothpick.
- Cool 5 minutes, loosen with a knife, and serve hot or warm.
To Make Ahead: Cook, refrigerate, and reheat at 350°F for 15 minutes.
Notes 📝
Perfect for brunches, family breakfasts, or make-ahead weekday bites.
Flavor-packed, creamy, and beautifully golden every time.
Recipe credit: BarefootContessa.com
Bite Me Canada 
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