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Baked Eggs and Prosciutto Cups

by Deliciously Organic on February 27, 2012

This is our new favorite breakfast. Baked eggs in a prosciutto cup with leeks and cheese. We played around with bacon, but it didn’t have the results we were looking for. The prosciutto crisps and creates the perfect shell to hold the runny eggs. If you prefer fully-cooked eggs, you can whisk the eggs together before pouring them into the muffin pan.

Baked Eggs and Prosciutto Cups

Serving Size: Serves 4

Baked Eggs and Prosciutto Cups

Ingredients

  • 8 slices proscuitto (my slices were about 6" x 3")

  • 8 teaspoons chopped leeks

  • 8 teaspoons grated raw cheddar cheese (omit for Paleo)

  • 8 large eggs

Instructions

Preheat oven to 375ºF and adjust rack to middle position. Tear each piece of proscuitto in half and place pieces in an oiled muffin tin. (I used kitchen shears to cut the meat into small pieces, making sure each part of the muffin cup was covered with meat). Place 1 teaspoon chopped leeks, 1 teaspoon cheddar and crack one egg into muffin cup. Repeat with remaining ingredients. Bake for 15 minutes. Let cool for 3 minutes. Run a large spoon around the edge of each muffin cup and scoop it out of the pan (it should remain intact). Serve.

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{ 38 comments… read them below or add one }

Laurie Jesch-Kulseth @ Relishing It February 27, 2012 at 6:42 am

Eggs are my favorite thing to eat for breakfast — I always feel the best after eating them as opposed to other choices. I especially love them paired with a small bite of salty pork. These look perfect!

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Bev Weidner February 27, 2012 at 7:17 am

This is my faaavorite!

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Karen February 27, 2012 at 1:15 pm

YUM! I just made these for lunch. I didn’t have the exact ingredients so I improvised. Diced canadian bacon, shredded cheese, and the eggs. I loved using the muffin tins to put them all together. I cooked the canadian bacon a little while the oven was heating up, then added the cheese and eggs. It worked perfectly!

I’ve been dying for a new recipe for eggs, this one has given me a new outlook. Thanks Carrie, you’re amazing :o)

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Deliciously Organic February 27, 2012 at 1:59 pm

I like your combination. Yum! I’m so glad you enjoyed them! :)

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LiztheChef February 27, 2012 at 1:46 pm

These look so cozy and tempting.

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Allison [Girl's Guide to Social Media] February 27, 2012 at 2:11 pm

Baked eggs are one of my favorite breakfasts. I have never tried the prosciutto cup approach before, but I am definitely inspired!

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marla {family fresh cooking} February 28, 2012 at 5:16 am

LOVE this super duper high protein meal!

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OneArtDirector February 28, 2012 at 5:01 pm

Sounds delicious! For those who are vegetarians, what would you recommend replacing the prosciutto with?

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Deliciously Organic February 29, 2012 at 6:27 am

You could try using muffin liners. I haven’t tested it, but it should work just fine. I would sprinkle some salt on top after baking to add a bit more flavor. (A good hot sauce would be nice too!) :)

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Karen March 1, 2012 at 12:08 pm

Try using diced veggies, I made something similar on the SB diet. Diced green onion, bell peppers-red, yellow, orange – spinach, zucchini toss it all together fill the tins about half way. I used coconut oil to grease the muffin tins, they popped right out! I actually put the veggies in the tins and put it in the oven while it’s heating up, it allowed them to get a little tender, then I cracked the eggs on top and baked.

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Carla February 29, 2012 at 3:55 am

I’ve never tried baked eggs but these look so good. And I do love eggs. If I don’t eat meat can I do the same thing without the prosciutto?

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The Mrs @ Success Along the Weigh February 29, 2012 at 5:02 am

Just found you through The Homies and so glad I did! These lil’ cups o’ heaven look delicious!

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Tonya February 29, 2012 at 7:52 am

I could not find prosciutto in my local grocery store that did not have a lot of questionable ingredients so I stuck with the Applegate Farms bacon and scrambled the eggs. Left out the cheese also. They were great. Thanks for a wonderful recipe.

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Kristina Vanni February 29, 2012 at 10:00 am

What a great protein packed meal to start the day! This presentation is such a fun way to incorporate your ingredients. Perfect for all members of the family!

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Mireya @myhealthyeatinghabits March 1, 2012 at 9:35 am

What a great idea for a no wheat crust pie.

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Esi March 1, 2012 at 9:05 pm

I love these! I’ve made them with smoked prosciutto and chives. So easy and delicious.

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Jennifer March 3, 2012 at 11:58 am

This looks delicious! Spinach would be good in there too.

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Tiera March 6, 2012 at 6:25 am

I whisked the eggs because I don’t do runny yolks, but seriously, this is my new all-time favorite breakfast. My house smelled amazing while these were baking, and they freeze well for breakfast on the go all week.

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Sophie March 29, 2012 at 8:12 am

What a cool & lovely idea to make your fine breakfast this way! It looks utterly delicious!
Another must try! ;)

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Kristin March 31, 2012 at 11:50 am

Just made these today for breakfast and boy are they delicious! I used spinach for my vegetable and thought they were superb. I scrambled the eggs for my hubby and added Mexican blend cheese. He gobbled them up with hot sauce.

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CG La Fleur May 7, 2012 at 1:22 pm

Hello! I was wondering if this recipe would work minus cheese. I’m dairy-free as well as gluten-free, but I still think these would be delicious so long as they cook right. Will I be okay?

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Deliciously Organic May 7, 2012 at 1:45 pm

These should work just fine without the cheese. You could add a little extra green onion or maybe some finely chopped spinach in place of the cheese.

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Abby July 14, 2012 at 2:59 pm

These are a family FAVORITE around here. I didn’t have the exact ingredients so I threw some mozzarella, tomato, and basil in instead (yum!). Almost ran out of room for the egg (got a little carried away with the tomato) so I whisked a couple eggs and poured them over to top off the muffin tins. They came our fantastic. So fantastic I was wondering how well they would freeze(?) if I made a large batch of them to keep for hectic morning before work. Any thoughts on this??

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Deliciously Organic July 16, 2012 at 7:33 am

That’s a great idea! I would reheat them in the oven at 300 degrees for about 15 minutes or so. If you give it a try, let me know how it goes!

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jodie September 4, 2012 at 4:45 pm

I tried this recipe tonight, it was beyond fantastic. It’s a keeper!

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Deliciously Organic September 4, 2012 at 4:47 pm

Thank you for the feedback! I’m so glad you enjoyed it!

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Heather Mason July 18, 2013 at 10:27 am

This looks awesome, thanks! Can’t wait to try it. Does the prosciutto get crispy all over? Or just on the ends that are visible?

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Deliciously Organic July 18, 2013 at 12:40 pm

The bottom gets firm, but not crispy and the ends are crispy. I tested it a few times with bacon and it was just too soggy, so the thin prosciutto is a perfect fit!

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Heather Mason July 18, 2013 at 3:57 pm

Awesome- thank you!

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T July 18, 2013 at 11:43 am

Where do you get prosciutto? Forgive me, but this is a type of ham, right?

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Deliciously Organic July 18, 2013 at 12:40 pm

Yes, it’s a type of ham. You can usually find it in the deli section. While it’s expensive per pound, these thin slices don’t weigh much. :)

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T July 18, 2013 at 11:44 am

Also, what kind of muffin tin are you using? Aluminum?

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Deliciously Organic July 18, 2013 at 12:39 pm
Sarah October 3, 2013 at 12:17 pm

Would you freeze the extra “muffins” or refrigerate? If freeze, can you stick them in the oven frozen?

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Deliciously Organic October 4, 2013 at 7:01 am

I would refrigerate and then reheat in the oven. I’m not sure if these would freeze well as I’ve never tried it, but if you want to freeze them, I’d leave them in the muffin tin, freeze, thaw and then reheat in the oven.

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Vickie Laubner October 6, 2013 at 12:57 pm

I don’t understand why I need to print 13 pages to get a recipe from this site. Can’t you make it so people can choose the ones that apply to them and just print those? What a waste of paper!

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Deliciously Organic October 7, 2013 at 8:13 am

Hmm…I’m not sure I understand your question. If you click “print” in the recipe box, it will only print just the recipe page.

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annmarie February 5, 2014 at 12:43 pm

I am not the worlds greatest cook ….but….. I have just made a devoured these with ease!! Made mine with spinach and red pepper and they were delicious!!!!! Does anyone know if they freeze well? Will just refrigerate this time around but thinking of my next batch already!! Now that I know I have a staple breakfast – whole30 here I come!! Thanks for the amazing recipe!!

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