These Prosciutto Baked Egg Cups are an easy make ahead breakfast your family will love. Baked in an Italian ham (Prosciutto) shell with eggs cooked to perfection. These grab ‘n ‘go baked egg muffin cups boast 10 grams of protein per serving with only 116 calories!
An Easy Egg Muffin Cups Recipe with Italian Ham
As you know, breakfast has been one of my favorite meals of the day for a while now.
I look forward to it every morning … well that and my cup of coffee. And most weeks we end up having breakfast for dinner too. The breakfast part .. not the coffee. 🙂 This girl has gotta get all the sleep she can get, so no coffee past 2pm for me!
Recently, an old friend of mine stopped by to visit and sneak in some baby snuggles. Before she left to gave me a Tupperware full of egg cups. Honestly, I had never had them before, but anything with an egg in it, I’m always down for.
Madison was having a little bit of a rough morning that day, so after my friend left I warmed up two of the egg cups she brought me and I instantly fell in love. They were just what I needed. Something warm and comforting to warm up my tummy. Satisfy the hunger. Flavorful. And super easy to eat, as in I could eat them with just one hand if I wanted/needed to.
I finished the 6 she left me the next day and knew that I needed to remake them at home. STAT! So that week I bought the ingredients to make a version of my own.
These Prosciutto Baked Egg Cups have a salty prosciutto base (that crisps up in the oven) is then filled with sautéed veggies and topped with an egg.
What is Prosciutto?
Prosciutto is an Italian ham that is cured by drying. It is typically served in very thin slices. Usually you’ll see it on cheese boards or in place of bacon in some recipes
There are a couple different variations of Egg Cups. Some do the scramble version, kinda like an egg mcmuffin and others do a regular egg that can be baked till over easy.
How to Make Egg Muffin Cups
- Preheat oven to 425 degrees F.
- Spray a non stick muffin tin with cooking spray.
- Gently crack one egg in each muffin tin. Season with salt and pepper on top.
- Bake for 10 minutes for a runny yolk. Bake for 13-15 minutes for a yolk that is more set.
Once the Italian Ham Baked Egg Cups are done. I like the top them with sliced chives for a little onion taste. If you don’t eat them all in one day, wink wink. Store these egg cups in an air tight container in a single layer and place in the refrigerator.
How Long Do Egg Cups Last?
If stored properly, in an air tight container. These Egg Cups will last 5-7 days in the refrigerator or 3 months in the freezer.
When you are ready to devour these egg cups, which trust me, you will be. Place the egg cups on a plate and microwave in 30 second increments until they are at your desired temperature. If you cooked the yolks till runny, as the directions below, they will still be runny!
These Prosciutto Baked Egg Cups have solved a breakfast issue for my husband. Most mornings he is running out the door and doesn’t grab anything to eat. But when I make these, at least now he has something he can take into work with him besides a yogurt or granola bar.
A great source of protein with 10 grams in each cup, an easy flavorful breakfast on hand at a moments notice. Even my son loved these, but he also loves eggs over easy. 🙂 haha … no scrambled for that boy! Just like his momma.
If you’re in the market for an easy breakfast that’s high in protein these Baked Egg Cups are it! Plus it’s easy meal prep for the week.. and we are all about pressing the “Easy Button” over here.
Bon Appetit friends!
Prosciutto Baked Eggs Cups are an easy and healthy make ahead breakfast boasting 10 grams of protein with only 116 calories per serving!
- 12 slices of proscuitto
- 12 whole eggs
- 1 tablespoon of grape seed oil
- 4 cups baby spinach
- 1 roasted red pepper, diced
- 1 garlic clove, minced
- salt & pepper to taste
- garnish: chopped chives
- Preheat oven to 425 degrees F.
- Heat a medium saute pan to medium high heat, add grape seed oil and garlic to a pan. Saute for 30 seconds, stirring the whole time. Next, add spinach to the pan and saute for 2-3 minutes until wilted. Season with salt. Add in the roasted red pepper, saute for another minute and remove from heat and set aside.
- Spray a 12 cup muffin pan with cooking spray.
- Fill each muffin cup with prosciutto, making sure to line the bottom and sides of the cup (using little pieces to patch in holes as necessary.)
- Then fill in each muffin cup with 1-2 tablespoons of the spinach mixture.
- Carefully crack 1 egg into each muffin cup. Season with cracked black pepper.
- Bake for 10 minutes for runny eggs or 13-15 minutes for set eggs.
- Garnish with chopped chives.
- Serving Size: 1 egg cup
- Calories: 116
- Sugar: 0 g
- Sodium: 565 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 10 g
- Cholesterol: 196 mg
Keywords: egg cups, easy egg cups recipe, make ahead breakfast ideas, proscuitto breakfast, how to make egg cups
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