Prosciutto Baked Egg Cups

Prosciutto Baked Egg Cups

Author: Krista @

{paleo & gluten free} PROSCIUTTO BAKED EGG CUPS an easy meal prep breakfast the family will love. These grab 'n 'go baked egg cups boast a healthy 10 grams of protein per serving with only 116 calories!


  • 12 slices of proscuitto
  • 12 whole eggs
  • 1 tablespoon of grape seed oil
  • 4 cups baby spinach
  • 1 roasted red pepper, diced
  • 1 garlic clove, minced
  • salt & pepper to taste
  • garnish: chopped chives


  1. Preheat oven to 425 degrees F.
  2. 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.
  3. Spray a 12 cup muffin pan with cooking spray.
  4. 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.)
  5. Then fill in each muffin cup with 1-2 tablespoons of the spinach mixture.
  6. Carefully crack 1 egg into each muffin cup. Season with cracked black pepper.
  7. Bake for 10 minutes for runny eggs or 13-15 minutes for set eggs.
  8. Garnish with chopped chives.

Follow my PINTEREST ACCOUNT in Chloe Ditan

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Prosciutto Baked Egg Cups Rating: 4.5 Diposkan Oleh: Eksformasi