Proscuitto Egg Cups

By Leslie, on October 23rd, 2012

5 minutes of prep time and your done. For real. 5 minutes!

Oh, hello…

Here’s what you need:

Note: I made a dozen. Adjust according to how many you need.

12 eggs
6 slices proscuitto, cut in half
oil to grease the muffin tin (I used olive oil in my Misto)
salt and pepper

Here’s what you do:

Preheat oven to 350 degrees.
Lightly grease muffin tin.
Arrange proscuitto slices in the bottom of each muffin cup.
Crack an egg into each cup.
Salt and pepper to taste.
Bake 15-20 minutes until eggs are cooked to your preference. (I baked mine for 18 minutes.)

And breakfast is served.

If you are looking for other breakfast ideas, you might be interested in these posts:

Shared at: Real Food Wednesday, Pennywise Platter, Fight Back Friday, Monday Mania

Ilana Grostern

October 23, 2012 at 11:13 am · Reply

Can these be frozen? Does the yolk come out baked?

Leslie

October 23, 2012 at 11:24 am · Reply

I don’t think that I’d freeze them, I think the texture might be unappealing when they defrost. But you could store them in the fridge for a few days. My yolks were soft. I baked them long enough that the whites were no longer wet and slimey (know what I mean?).

Nathalie

October 23, 2012 at 8:19 pm · Reply

Must be delicious with a large bowl of fruit. Do you eat dairy at all? what are your thoughts on probiotic yogurt? we eat a good amount of greek yogurt because of the protein, I like it but otherwise am NOT a yogurt fan. thank you for this blog, what a great discovery for me tonight!!!

Leslie

October 23, 2012 at 8:31 pm · Reply

Welcome Nathalie!

My family consumes some dairy, not a lot. We eat organic butter, enjoy organic full fat greek yogurt and raw cheese (both made by a local farmer) on occassion, and if we drink milk, it’s raw.