These prosciutto egg cups are an easy and healthy grab and go breakfast recipe that take less than 20 minutes to whip up! The recipe is SCD, Paleo, Whole30, gluten free, grain free, dairy free, and soy free.
When life gets busy, it's nice to have a quick (but still healthy) option for breakfast.
These prosciutto baked egg cups have a crisp prosciutto shell holding diced peppers, onions, and an egg cooked to perfection!
This portable breakfast recipe can be enjoyed on the go or it can be paired with some fresh fruit and my Almond Flour Sheet Pan Pancakes for a heartier breakfast.
Prosciutto - Thin, evenly sliced prosciutto is best. Be sure pork and salt are the only ingredients.
Diced Peppers and Onions - Using frozen peppers and onions, even after defrosting, makes for very soggy prosciutto cups. I suggest using fresh. Spinach leaves can also be used instead of peppers and onions.
How to make prosciutto egg cups
Begin by greasing six of the muffin tins (photo 1). Lay a piece of prosciutto over the muffin cup and gently press and mold the prosciutto into the cup (photo 2).
Scoop about one teaspoon of pepper and onion mixture into each cup, then crack an egg into each cup (photos 3 and 4). Finish with a sprinkle of salt and fresh ground pepper.
Place into the preheated oven and cook for 10 to 15 minutes until the egg is cooked to your liking.
- When in a pinch, I use the pre-diced peppers and onions that can usually be found in the produce section of the grocery store.
- 10 to 12 minutes of cook time should yield a runny yolk while 15 to 20 minutes should yield a firm center. The egg cups will also continue to firm up a bit after removing from the oven.
- If the egg cups are difficult to remove from the muffin tin, use a butter knife to gently loosen the edges.
- Store cooled, leftover egg cups in a sealed container in the refrigerator for 3 to 5 days.
- The prosciutto egg cups can be reheated in a 350F preheated oven for about 5 minutes, just until warmed through. They can also be microwaved for 15 to 20 seconds.
Here are more tasty egg recipes!
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Prosciutto Egg Cups
- 6 prosciutto slices
- ½ cup diced peppers and onion
- 6 large eggs
- 1 teaspoon fine sea salt
- ½ teaspoon ground black pepper
- olive oil
- Preheat oven to 350F. Use olive oil to grease 6 muffin tin cups.
- Lay one slice of prosciutto over the muffin cup and gently press and mold the prosciutto into the cup, making sure it covers the sides of the cup. Repeat with each slice of prosciutto.
- Scoop about one teaspoon of the diced peppers and onion mixture into each prosciutto cup.
- Crack one egg into each prosciutto cup before sprinkling each egg with a little salt and pepper. * Prosciutto tends to be very salty so keep this in mind when seasoning your eggs.
- Place the muffin tin on the center rack of the oven and bake for 10 to 15 minutes or until the eggs reach your desired "doneness". (See the Notes below for more)
- If needed, gently run a butter knife around the prosciutto cups to help loosen from the muffin tin. Enjoy while still warm.
- In my opinion fresh peppers and onions work best in this recipe as frozen tends to make the prosciutto too soggy.
- 10 to 12 minutes of cook time should yield eggs with set egg whites and runny yolks. The longer the eggs are in the oven the firmer they will be.
- To store the prosciutto egg cups, allow them to cool completely then place in an airtight container in the refrigerator for 3 to 5 days. They can be reheated in a 350F oven for 5 minutes or microwaved for about 20 seconds.