Prosciutto Baked Egg Cups Recipes

PROSCIUTTO EGG CUPS

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.

PALEO PROSCIUTTO EGG CUPS

Steps:

• Position an oven rack in the center of the oven and preheat to 400 degrees F.
• Brush 6 standard muffin cups with 2 tablespoons of the olive oil; the oil will pool on the bottom of the cups, but that's okay. Line each cup with a slice of prosciutto, folding and overlapping so that the entire surface of the cup is covered and no metal is peeking through. Crack 1 egg into each prosciutto cup and top each egg with a tomato wedge. Reserve the remaining tomato wedges for serving.
• Bake until the egg whites are set and wobble only slightly, 8 to 10 minutes (the eggs will continue to cook after they come out). Let cool 5 minutes, then use an offset spatula to loosen the prosciutto from the edges of each cup and lift onto a plate for serving.
• Mix the basil, walnuts, red pepper flakes and garlic with the remaining olive oil in a small bowl to combine. Serve over the egg cups and remaining tomato wedges.

EGGS BAKED IN CRISPY PROSCIUTTO BASKETS

Steps:

• Preheat oven to 375ºF. Lightly grease muffin pan with oil. Place 1 slice of prosciutto in each muffin cup, being sure to fully cover bottom and sides and leaving about a 1/4" overhang on all sides. Spoon 1 heaping Tbsp. cheese into each prosciutto cup. Crack 1 egg into each, being careful not to break yolk. Drizzle 1 tsp. cream over each egg, then top with a pinch of thyme, salt, and pepper.
• Bake until whites have just set, about 15 minutes. Transfer pan to a wire rack and let cool 3 minutes. Run a knife around edges of prosciutto baskets and scoop out of pan. Serve immediately.

PROSCIUTTO BAKED EGG CUPS

Steps:

• Preheat oven to 425 degrees F.
• Heat a medium saute pan to medium high heat, add grape seed oil and garlic to a pan. Saute for 30 seconds, stirring the whole time. Next, add spinach to the pan and saute for 2-3 minutes until wilted. Season with salt. Add in the roasted red pepper, saute for another minute and remove from heat and set aside.
• Spray a 12 cup muffin pan with cooking spray.
• Fill each muffin cup with prosciutto, making sure to line the bottom and sides of the cup (using little pieces to patch in holes as necessary.)
• Then fill in each muffin cup with 1-2 tablespoons of the spinach mixture.
• Carefully crack 1 egg into each muffin cup. Season with cracked black pepper.
• Bake for 10 minutes for runny eggs or 13-15 minutes for set eggs.
• Garnish with chopped chives.

PROSCIUTTO EGG CUPS

Steps:

• Preheat oven to 375.
• Spray muffin tin with cooking spray.
• Press prociutto in to muffin tins covering the entire surface of the cup.
• In a bowl, scramble eggs and add ricotta cheese, asparagus and tomato.
• Pour egg minxture into the prociutto lined muffin tins.
• Sprinkle tops with shredded cheese.
• Bake for 15 minutes or until tops begin to brown a bit.