Melt butter in a skillet set over medium heat. Add kale, garlic, and red pepper flakes and saute until fragrant and wilted, ~2minutes. Remove from heat and set aside.
Spray a muffin tin with non-stick spray, then carefully line 8 cups with prosciutto, creating a cup.
In a small bowl, lightly whisk eggs. To the same bowl, add cream cheese, goat cheese, Romano, rosemary, salt, and pepper. Stir together until smooth.
Add the mixed greens to the cheese mixtures, and mix well.
Spoon the mixture into each of the prosciutto cups, dividing it evenly. Top with diced red pepper.
Bake for 20 - 25 minutes until golden brown and set. Let stand for 5 minutes to cool slightly and firm up.