Deliciously Organic

Healthy recipes and information about nutrition and thyroid disease

Baked Eggs in Prosciutto Cups

Jump to Recipe

Baked eggs in prosciutto cups is our new favorite breakfast.

  Baked Eggs in Prosciutto Cups

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 in Prosciutto Cups

Print

Baked Eggs and Prosciutto Cups

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Category: Breakfast
  • Diet: Gluten Free

Ingredients

  • 8 slices proscuitto (my slices were about 6″ x 3″)
  • 8 teaspoons chopped leeks
  • 8 teaspoons grated raw cheddar cheese (omit for Paleo or dairy free)
  • 8 large eggs

Instructions

  1. Preheat oven to 375ºF and adjust rack to middle position.
  2. 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).
  3. Place 1 teaspoon chopped leeks, 1 teaspoon cheddar and crack one egg into muffin cup.
  4. Repeat with remaining ingredients.
  5. Bake for 15 minutes.
  6. Let cool for 3 minutes.
  7. Run a large spoon around the edge of each muffin cup and scoop it out of the pan (it should remain intact).
  8. Serve.

Nutrition

  • Serving Size: Serves 4

Keywords: baked eggs in prosciutto cups

Did you make this recipe?

Share a photo on Instagram and use the tag #carrievitt — I can't wait to see what you've made!

bake

Did you enjoy this post?

Sign up for FREE updates!

Receive my "Top 50 Tips to Help Heal Your Thyroid" when you subscribe!

You may also enjoy these posts

3-Ingredient Fruit DipWoolworth’s Lemon Cheesecake Recipe (gluten-free)Chicken Fried Steak (Grain-Free, Gluten-Free)

55 Comments

  3. 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)
    to Karen" aria-label='Reply to this comment to Karen'>Reply to this comment

  19. 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??
    to Abby" aria-label='Reply to this comment to Abby'>Reply to this comment

Trackbacks

  16. […] Fajita Omelettes,  Low-carb Grassfed Burgers on lettuce wraps, *Chicken & Chick Pea Curry,  Baked Egg & Prosciutto Cups, *GF Pancakes,  Creamy GF Chicken Tortilla Soup, GF Muffin experimentation, *Mexican Fajita Bowls, […]
    to Gluten-Free Migraine Experiment: Day 15 (recipe links) | Renee Lingo: live life fully" aria-label='Reply to this comment to Gluten-Free Migraine Experiment: Day 15 (recipe links) | Renee Lingo: live life fully'>Reply to this comment

Leave a Comment

Your email address will not be published.

Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆