ARTICHOKE LEMON PROSCIUTTO PUFFS

Ingredients

• 1 sheet frozen puff pastry dough, thawed
• 4 eggs
• 1/2 C half + half
• 1 C small slices of prosciutto
• 1 C Artichoke Lemon Pesto by Bella Cucina
• sea salt
• cracked pepper
• microgreens, optional

Instructions

1. Preheat oven to 400 degrees. Spray a 6-capacity muffin tin with cooking spray.

2. Cut the pastry into rounds or squares and press into prepared tins.

3. Divide the pesto and prosciutto between the pastry lined tins.

4. Whisk together the eggs and half and half.

5. Pour the egg mixture into the pastry tins, sprinkle with sea salt and cracked pepper.

6. Bake for 20 minutes or until golden brown and cooked through. Sprinkle with microgreens and enjoy warm!

Serves 6
Category: Breakfast + Brunch

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