Prosciutto Egg Cups
Prosciutto Egg Cups are a protein-filled breakfast made from only 4 ingredients that can be made ahead of time to get you out the door on those busy mornings.
Servings: 6 servings
Calories: 359kcal
Equipment
- muffin pan
Ingredients
- 8 oz prosciutto trimmed of fat
- 12 large eggs
- 1 cup mozzarella cheese shredded
- 1 tablespoon Italian seasoning
Instructions
- Preheat the oven to 375 degrees. Liberally spray a 12 cup muffin pan with non-stick spray.
- Place a piece of prosciutto into each muffin cup.
- Crack an egg into each muffin cup.
- Divide cheese on top of eggs. Sprinkle each with Italian seasoning.
- Bake 10-15 minutes. (10-13 minutes = soft boiled egg, 12-15 minutes = hard boiled egg)
- Use a spoon to remove the egg cups from the muffin pan. Season to taste with salt and pepper.
Notes
Make Ahead: let egg cups cool then transfer to a container and refrigerate for up to 1 week.
To reheat: cover with a paper towel and microwave for 30-45 seconds.
*As your egg will recook when microwaved, I cook mine for 10-11 minutes initially, until the egg is just set. If serving immediately, cook to your desired liking.
Nutrition
Serving: 2eggs | Calories: 359kcal | Carbohydrates: 2g | Protein: 22g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 412mg | Sodium: 509mg | Potassium: 238mg | Fiber: 1g | Sugar: 1g | Vitamin A: 694IU | Calcium: 165mg | Iron: 2mg
