Preheat your oven to 400 degrees F.

Brush each of the cups in a 12-cup muffin tin generously with olive oil.

Line each cup with the sliced prosciutto (you may need to cut the prosciutto in 1/2 and crisscross the slices. You want to cover the entire area of the muffin cup with prosciutto).

In a medium skillet, heat the 1 tbsp of olive oil over medium heat. Add the onions and sauté for 2 – 3 minutes. Add the garlic and continue to cook for about 30 seconds or until fragrant; do not brown the garlic.

Add the spinach and cook, stirring occasionally, until the spinach is wilted. Remove from the heat and set aside to cool.

In a large bowl, whisk the eggs until well beaten.

Once the onions and spinach are cooled, add the mixture to the beaten eggs, then add the 2% milk, Kosher salt, and fresh ground pepper. (Be careful with the salt as the prosciutto is already salty).

Pour or spoon the mixture into the prepared muffin tins using a soup ladle, dividing it equally between the cups.

Divide the crumbled goat cheese between the muffin cups and top with the grated cheddar cheese.

Bake in the preheated oven for 12 – 15 minutes or until the eggs are puffed and slightly golden on top.

Use a knife and fork to remove the egg cups from the muffin tin.

Serve immediately. Enjoy!!