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baked proscuitto egg cups with tomato, a

Prosciutto Eggs Cups

The Knorpp family loves a good savory breakfast and these are a hit around here.  And bonus - they're totally easy AND super delicious.  They would be perfect to serve at a brunch alongside fruit and muffins!

12 slices prosciutto (about 6 ounces)

12 large eggs

Handful of baby spinach

2-3 roma tomatoes - sliced

Salt and freshly ground black pepper

Standard 12-cup muffin tin




Preheat oven to 375 F. Lightly grease a 12 cup muffin pan with cooking spray. 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. Place a tomato slice and a spinach leaf in each cup and then crack 1 egg on top, being careful not to break yolk. Top with a pinch of 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 or keep in the fridge for a day or two and eat cold!

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