These crispy prosciutto baked egg cups are done in 20 minutes and a great meal prep option for the week! Wrapped in prosciutto, topped with a spinach and roasted pepper filling and a runny yolk for the best bite. Guaranteed to be your new favorite breakfast recipe!
Why You’ll Love These Prosciutto Egg Cups
There’s no excuse for skipping breakfast once you’ve tried these easy baked egg cups.
- Versatile. Use up veggie leftovers or swap the prosciutto for other cold cuts you’ve got on hand.
- Freezer-friendly. Pop them out of the freezer for a last-minute breakfast whenever you need one.
- Easy. If you can cook some spinach and crack an egg, you can definitely nail this recipe.
- Great for on-the-go. Throw them into your bag on your way out to work.
What You’ll Need
Season the spinach-red pepper filling with enough salt and pepper to taste because that’s where most of the flavor lies. Scroll to the recipe card at the bottom of the post for exact amounts.
- Prosciutto – This is found in the deli/ham section in most grocery stores.
- Eggs – Liquid eggs or egg whites are fine if you don’t mind not having a runny yolk.
- Grape seed oil – Feel free to use olive, coconut, vegetable, or canola oil for this.
- Baby spinach – You can use regular chopped spinach instead.
- Red pepper – Use any color of bell pepper as long as it’s roasted.
- Garlic – Fresh garlic is best, but garlic powder works too.
- Salt and pepper – I prefer kosher salt and freshly cracked pepper.
- Chives – These are an optional garnish. Fresh parsley is a good swap and so is dill.
How to Make Prosciutto Baked Egg Cups
As long as the muffin cavities are completely lined with prosciutto, these baked egg cups are practically fail-proof. Scroll to the recipe card at the bottom of the post for more detailed cooking times depending on whether you like your yolks runny or set.
- Prep the oven. Preheat the oven to 425F. Lightly grease a muffin tray with cooking spray. Set it aside.
- Make the filling. Add the oil to a pan over medium-high heat. Add the garlic and cook it for 30 seconds. Stir in the spinach and cook it until wilted. Season with salt to taste. Add the red peppers and cook for another minute. Remove it from the heat and set it aside.
- Line the tray. Use strips of prosciutto to line the bottom and sides of each muffin cavity completely. Patch any holes with small pieces.
- Fill it. Spoon 1-2 tablespoons of the prepared spinach mixture into each muffin cup.
- Crack the eggs. Carefully crack one egg into each muffin cup. Season with black pepper.
- Bake them. Pop the muffin tray into the oven and bake until the eggs are cooked to taste.
- Serve. Remove the egg cups from the oven. Let them cool for 5-10 minutes before removing them from the tray. Garnish, serve, and enjoy!
Tips & Variations
Use your favorite cold cuts and add melty cheese if you want to pack your baked egg cups with more flavor.
- Scramble the eggs. Whisk the eggs and pour them into the muffin cavities for a scrambled egg top.
- Don’t skip the prosciutto. Don’t just add the spinach filling into the muffin tray. If it’s not lined with prosciutto, the filling will stick and burn.
- Use a thermometer. To avoid under-cooked eggs, make sure the oven’s internal temperature is accurate. An oven thermometer is the best way to do this.
- Use more veggies. Chop up mushrooms, broccoli florets, or sweet potatoes and add them to the filling.
- Make them spicy. Add cayenne pepper or red pepper flakes to taste for some heat. A drizzle of chili oil works too!
- Swap the cold cut. Feel free to swap the prosciutto for ham, salami, mortadella, or your favorite thinly-sliced cold cuts.
- Add cheese. Shred 1/2 cup melty cheese like mozzarella or cheddar and stir it into the filling for extra richness.
Serving Suggestions
These prosciutto egg cups are a hearty breakfast on their own. Pair them with a cup of tea or your favorite coffee. I love them with my Iced Chai Tea Latte or Sweet Cream Iced Coffee. For a plant-based option, try my Coconut Milk Thai Iced Coffee. They’re also a great brunch option when served with other dishes like my Bacon Sweet Potato Hash for carbs. If you’re into breakfast sandwiches, cut an English muffin in half and place an egg cup in the middle. It’s amazing!
How to Store Baked Egg Cups
For ultra buttery, runny yolks, these egg cups are best the day they’re made. That doesn’t mean you can’t prep ahead for the week, though!
- Fridge: Place them in an airtight container for up to 7 days.
- Freezer: Make sure to bake the egg cups until the yolks are fully cooked because runny yolks won’t freeze well. Wrap each cooled egg cup in plastic wrap twice. Transfer them to a freezer-friendly bag or container. Freeze for up to 3 months. Thaw them overnight in the fridge and reheat as usual.
- To reheat them: Pop them into the microwave for up to a minute or until warm.
More Easy Breakfast Recipes
- Gluten Free Pumpkin Waffles
- Green Smoothie Bowl
- Huevos Rancheros Breakfast Tostadas
- The BEST Healthy Banana Bread Recipe
- Creamy Yogurt Parfait with Mixed Berry Compote
Prosciutto Baked Egg Cups
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 12 egg cups 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
Description
This baked egg cups recipe with crispy prosciutto shells, garlicky spinach, and tender bell peppers is the perfect easy breakfast.
Ingredients
- 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
Instructions
- 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.
Nutrition
- 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
29 comments on “Prosciutto Baked Egg Cups”
Love this recipe! Easy to assemble and easy and delicious for brunch or snacks. I added a small amount of parsley pesto before the egg and sprinkled the top with roasted black pepper.
OH that sounds delicious. So glad you liked them!
Love that these are whole eggs… not scrambled! Such a treat!
And the perfect grab-n-go option! So happy you enjoyed this recipe!
Getting ready to make these! Do you warm the frozen ones up for the same amount of time as the fresh ones? I’m hoping to breakfast prep today for the week.
I might do a little longer if they are frozen.
How long do these last in fridge ?
about 5 days
How long do these stay good? I try to prep a week at a time, so it would be great if they could last seven days. And when they are microwaved, how long? Is the youk still runny?
they will last for 5 days, so if you meal prep I’d recommend making them on Sunday to last for the week. I warm them up for 1 minute and yes it is still runny
The recipe looks good, and I’m going to try it, but it was irritating to have to scroll through a long, long post (that went on and on and on about how great this recipe is) before actually getting to the recipe itself!
I’m sorry you were frustrated by that Mary. If you choose not to read that is your choice, you still get the recipe for free. 🙂
How did you warm them back up?
Did you under cook the ones you knew would be eaten later?
I did. I cooked them at the “runny yolk” number
My hubby’s new fave breakfast/brunch. I’ve made them ad instructed and I have added cheese ( different varieties depending what I had on hand) on top of the prosciutto, then spinach and the egg. While they were cooking I sautéed some small cherry tomatoes cut in half until wilted and added some balsamic vinegar to serve with the egg cups. Thanks so much for a great recipe that can be made as is or added to for others’ tastes.
Sounds delish! I am so glad you enjoyed this recipe – the endless options!
Wow! Wonderful breakfast ideas. Looks so lovely and delicious. can’t wait to make it in my kitchen. The instruction was also great.
Hope you like it Ronald!
These would be perfect for Easter brunch!
This is totally my kind of breakfast! It looks SO delicious!! I will be making this reeeal soon!!
You’ll absolutely adore it!
I need to make this over the wknd. Such a great way to start the day!
I will be heading to the store to buy prosciutto later today 🙂
woohoo .. enjoy!
I am loving this idea for a Spring brunch or Easter breakfast!
thank you so much anna!
Those eggs are perfect. These look incredible.
just wait till you try them
Love this idea! Thanks for the recipe!