Delicious prosciutto egg cups baked in a muffin tin are ready in under 25 minutes. With tomatoes, fresh basil and a sprinkle of parmesan cheese, they’re ready to go and pack a protein punch of 11+ grams! A delightfully easy dish to make for breakfast meal prep or an elevated brunch spread.
I continue on my mission to get more women to eat protein at breakfast, and I am here with another fun way to add it in in easy and unexpected ways. If you need more ideas btw, please check out this salmon breakfast salad, sausage (no egg) skillet, and kefir overnight oats. All are loaded with protein, fiber and unsaturated fats for a healthy and satiating start to your day!
Egg prosciutto cups are perfect for an elevated brunch that won’t leave you feeling stressed and frazzled (the prep is SO easy). And they are perfect for rushed weekday breakfasts because you can meal prep a batch for the week in just a few minutes!
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Why you’ll love these egg prosciutto cups
- Requires just a few basic ingredients and prep & clean up is so easy!
- Versatile, perfect for a nice weekend brunch spread or a simple but delicious meal prep breakfast.
- Protein packed in such a small bite! Each egg cup has about 13 grams of protein.
- Low carb. Now you guys know I don’t personally eat low carb. But! If you want to enjoy your carbs that morning in other places (like these yummy pumpkin muffins), or you are advised to follow a low carb diet, then these will definitely fit the bill!
Ingredients needed
- 6 slices of prosciutto, each about 20 grams. Feel free to buy packaged or pick it up freshly sliced from the deli counter. You can also sub plain deli ham if that is what you have on hand or your budget allows.
- 6 large eggs. Medium eggs can also be used, however do not use extra large as they will overspill the muffin tin.
- 12 cherry tomatoes, sliced in half.
- Fresh basil leaves, either torn or whole.
- Grated parmesan cheese to sprinkle on top, about ½-1 teaspoon for each egg cup.
- Cracked black pepper to finish off the egg cup. No need for salt though, since the prosciutto supplies plenty of salt to the finished dish!
Easy instructions to make prosciutto cups with egg
Spray the muffin tin
With cooking spray of choice, give each cup a light spray to help prevent sticking and make for easier cleanup.
Line the muffin tins
Gather a slice of prosciutto and line each muffin tin, making sure to position the slice up the sides of the muffin tin.
If the prosciutto falls apart a bit (common occurrence), no problem. Just mold and press the pieces of prosciutto into the cup and it will hold up fine once baked.
Add the egg
Carefully crack each egg into the prepared muffin tin. Gently position the cherry tomatoes in the raw egg cup.
Finish with garnish & bake
Finish the prosciutto egg cup with a few pieces of torn up basil leaves, a sprinkle of black pepper and grated parmesan cheese.
Bake in a preheated 350 degrees f oven for 13-16 minutes, depending on the desired consistency of yolk. See important notes below.
Important note about cooking times!
You will adjust baking time depending on the desired consistency of the egg yolk. The photo below shows how runny the egg yolk turns out based off cooking time.
At 13 minutes, the egg white is still a bit soft and the yolk is definitely very runny.
When baked 14-15 minutes, the yolk is still slightly runny, but the egg white is fully firmed up and the yolk just barely runs.
And at 16 minutes, the yolk has almost completely firmed up so that it’s almost soft-boiled.
All 4 cooking times result in the same taste, just the egg consistency will be different. Adjust based on your own personal preference and if you plan to reheat them.
If you plan to prepare these for weekday breakfast meal prep, perhaps lower the cooking time so the cups can be reheated and the yolk won’t get too overcooked.
For a brunch where they will be served right away, a higher cooking time may be warranted as to limit a messy yolk situation.
Expert cooking tips
- Feel free to use either a silicone or metal muffin tin. These were recipe tested in both dark and light muffin tins and silicone molds, and they cooking time was the same.
- Easily double the recipe if feeding a crowd.
- Prosciutto egg cups can be made ahead and stored in the fridge for up to 3 days. Reheat in the microwave for about 1 minute.
- You can substitute other fresh herbs in place of the basil. Spinach, parsley or even thyme and sage would be great!
- I do not recommend adding salt to the egg cups before baking, as the prosciutto is plenty salty on its own!
More delicious breakfast and brunch ideas
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Did you make this recipe?
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Equipment
- 1 Muffin Tin
Ingredients
- 6 slices Prosciutto 20 grams each, can sub deli ham
- 6 large Eggs
- 6 Cherry tomatoes
- 2 tablespoon Basil leaves torn/roughly chopped
- 2 tablespoon Parmesan cheese grated
- Black pepper
- Cooking spray
Instructions
- Preheat oven to 350 degrees f
- Lightly spray the muffin tin with desired cooking spray, then line each muffin tin with a slice of prosciutto. Mold and press the prosciutto around the muffin cup so the sides and bottom are covered.Cooking spray, 6 slices Prosciutto
- Carefully crack an egg into each cup so the yolk remains intact. Gently nestle in 2 slices of cherry tomatoes.6 large Eggs, 6 Cherry tomatoes
- Garnish egg cup with basil leaves, black pepper and grated parmesan cheese.2 tablespoon Basil leaves, 2 tablespoon Parmesan cheese, Black pepper
- Bake for 13-16 minutes based off desired consistency of egg yolk. Remove from the oven when done baking and serve immediately or store in the fridge in for up to 3 days.
Notes
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