Prosciutto Egg Cups

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So I am now two weeks into my great Whole30 Experiment! And I am happy to report I feel better than ever. I am enjoying the culinary challenge of coming up with new recipes although it can be challenging to plan every single meal. I’ve remedied this by spending a few hours cooking on Sunday. Yesterday I made these egg cups, 3lbs of almond chicken fingers, a roast beef, roasted beets and sweet potatoes, and cut and washed a ton of veggies. All that prep should make a weeks worth of meal a bit simpler.

This recipe is laughably simple. It makes for a great breakfast and can be eaten on the go. I made a big batch of these on Sunday and Craig and I just grab em in the morning. I’ve seen many variations of this recipe online. Mostly with either bacon or ham. Since I could not find ANY bacon OR ham at Whole Foods that did not have added sugar, honey or maple syrup, I had to get creative. Prosciutto is totally complaint, it’s salt cured with no scary additives. So I figured I’d give it a try.

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This could not be more simple, grease your muffin tin with your fat of choice (I used olive oil) and then wrap each slice carefully to fill the tin, some folding may be necessary. Then crack and egg on top, season with a sprinkle of salt and pepper, and bake until set.

To reheat, just zap in the microwave for 30-45 seconds and eat. The salty prosciutto makes a nice compliment to the eggs and is very filling. I’ve been having two of these every morning and have been full till lunch.

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5.0 from 1 reviews

Prosciutto Egg Cups
 
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Author:
Recipe type: Breakfast
Cuisine: Whole30 Paleo
Serves: 6

Ingredients
  • 12 eggs
  • ½ lb thinly sliced prosciutto
  • oil or cooking spray
  • salt and pepper

Instructions
  1. Preheat oven to 350
  2. Grease muffin tin
  3. Wrap each slice of prosciutto in the muffin tin
  4. Crack an egg in each muffin
  5. Season with salt and pepper
  6. Bake for 10-12 minutes until eggs are set
  7. Cool and store for 3-4 days

 

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10 Responses to Prosciutto Egg Cups

  1. It is addictive indeed. I made it for the very first time around 2 years ago and I had it over 50 times since then. And I have a breakfast blog, hahaha. It is delicious, easy and impreses guests ;)

  2. yummychunklet June 12, 2013 at 3:11 am #

    Yum! Great idea!

  3. Jenn June 12, 2013 at 3:28 am #

    These are so cute and sound so tasty!! love it!

  4. Angie@Angie's Recipes June 12, 2013 at 3:36 am #

    These look so DELICIOUS and nutritious!

  5. mjskit June 13, 2013 at 3:31 am #

    Yep – I could eat these every morning as well! What a great idea and so very, very tasty! Glad you couldn’t find any bacon. The prosciutto is perfect!

  6. Nami | Just One Cookbook June 20, 2013 at 6:22 am #

    I’ve seen bacon wrapped egg version but I prefer your prosciutto version better! YUM!!! It’s easy to make eggs for many people, especially when we’re having guests over for brunch. I have to try this!

  7. CCU June 21, 2013 at 11:59 pm #

    Cute and utterly delicious :D

    Cheers
    Choc Chip Uru

  8. Dara July 15, 2013 at 4:16 am #

    Just wanted to say hi to another person named Dara! There are not many of us out there. Best wishes on your food experiments.

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  1. Wednesday 061213 - June 11, 2013

    [...] Prosciutto Egg Cups [...]

  2. Whole30: My First Week of Meals | Reduced Fat Girl - July 7, 2013

    [...] four prosciutto egg cups, 1/2 small avocado, handful of spinach, 1/2 medium tomato sprinkled with salt and pepper. [...]

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