Baked Eggs and Prosciutto Cups

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


  • 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


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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  1. Karen

    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)

    • Deliciously Organic

      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!) :)

    • Karen

      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.

  2. Tonya

    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.

  3. Tiera

    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.

  4. Kristin

    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.

  5. CG La Fleur

    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?

  6. Abby

    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??

    • Deliciously Organic

      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.

  7. Vickie Laubner

    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!

  8. annmarie

    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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