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!