Paleo Prosciutto Egg Cups Recipes
PROSCIUTTO EGG CUPS
Use a standard muffin pan to make easy egg cups, like a quiche. These are easy to make and you can change the ingredients to whatever you like. Make them ahead and freeze or refrigerate and reheat in the microwave. This can easily be doubled.
Provided by Barb
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Cook and stir onion, brown sugar, and vinegar in a skillet over medium heat until onion is golden, about 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Spray a 6-muffin tin with cooking spray.
- Whisk egg whites and eggs in a large measuring cup.
- Fill each muffin cup halfway with egg mixture. Scatter onion, Gouda cheese, and prosciutto cubes on top. Cover with remaining egg mixture, leaving 1/4-inch space at the top for eggs to rise.
- Bake in the preheated oven until golden brown on top, about 20 minutes.
Nutrition Facts : Calories 85.3 calories, Carbohydrate 6.2 g, Cholesterol 69.8 mg, Fat 3.9 g, Fiber 0.6 g, Protein 6.7 g, SaturatedFat 1.7 g, Sodium 149.8 mg, Sugar 4.2 g
PROSCIUTTO-PESTO CODDLED EGG CUPS
A muffin tin makes it possible for prosciutto to become an edible cup-- filled with pesto and a sunny yellow egg.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Lightly coat a 12-cup muffin tin with cooking spray.
- Cut the prosciutto slices in half and overlap 2 pieces in each cup. Using a 2-inch cutter, cut 12 rounds from the bread and set one on top of the prosciutto in each cup.
- Divide the pesto evenly among the cups; sprinkle the Parmesan evenly over the pesto. Crack an egg into each cup and season with salt and pepper. Bake until the egg whites are set but the yolks are still runny, 8 to 12 minutes. Serve.
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