Paleo Prosciutto Egg Cups Recipes

PROSCIUTTO EGG CUPS

Prosciutto Egg Cups image

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

Ingredients

1 onion, thinly sliced
1 tablespoon brown sugar
2 drops white wine vinegar
cooking spray
4 egg whites
2 eggs
¼ cup shredded Gouda cheese
1 slice thick-cut prosciutto, cubed

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

Prosciutto-Pesto Coddled Egg Cups image

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

Ingredients

Nonstick cooking spray
12 slices prosciutto
12 slices thin sandwich bread
1/4 cup prepared pesto
1/4 cup grated Parmesan
12 large eggs
Kosher salt and freshly ground black pepper

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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