Prosciutto Baked Egg Cups Recipes

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EGGS BAKED IN CRISPY PROSCIUTTO BASKETS

Luscious, cheesy eggs baked inside prosciutto "baskets" make a craveable finger-friendly brunch main.

Provided by Molly Baz

Categories     Egg     Breakfast     Prosciutto     Thyme     Brunch     Cheese

Number Of Ingredients 10



Eggs Baked in Crispy Prosciutto Baskets image

Steps:

  • Preheat oven to 375ºF. Lightly grease muffin pan with oil. 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. Spoon 1 heaping Tbsp. cheese into each prosciutto cup. Crack 1 egg into each, being careful not to break yolk. Drizzle 1 tsp. cream over each egg, then top with a pinch of thyme, 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.

Olive oil (for pan)
12 slices prosciutto (about 6 ounces)
1 cup grated Gruyère (about 2 1/2 ounces)
12 large eggs
1/4 cup heavy cream
1 teaspoon chopped thyme
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Special Equipment
A standard 12-cup muffin pan

PROSCIUTTO EGG CUPS

Use a standard muffin pan to make easy egg cups, like a quiche. These are easy to make and you can change the ingredients to whatever you like. Make them ahead and freeze or refrigerate and reheat in the microwave. This can easily be doubled.

Provided by Barb

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 50m

Yield 6

Number Of Ingredients 8



Prosciutto Egg Cups image

Steps:

  • Cook and stir onion, brown sugar, and vinegar in a skillet over medium heat until onion is golden, about 20 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Spray a 6-muffin tin with cooking spray.
  • Whisk egg whites and eggs in a large measuring cup.
  • Fill each muffin cup halfway with egg mixture. Scatter onion, Gouda cheese, and prosciutto cubes on top. Cover with remaining egg mixture, leaving 1/4-inch space at the top for eggs to rise.
  • Bake in the preheated oven until golden brown on top, about 20 minutes.

Nutrition Facts : Calories 85.3 calories, Carbohydrate 6.2 g, Cholesterol 69.8 mg, Fat 3.9 g, Fiber 0.6 g, Protein 6.7 g, SaturatedFat 1.7 g, Sodium 149.8 mg, Sugar 4.2 g

1 onion, thinly sliced
1 tablespoon brown sugar
2 drops white wine vinegar
cooking spray
4 egg whites
2 eggs
¼ cup shredded Gouda cheese
1 slice thick-cut prosciutto, cubed

PALEO PROSCIUTTO EGG CUPS

Eggs and prosciutto team up to make a simple, paleo-friendly breakfast. These eggs cups are all about good ingredients and are a super satisfying way to start the day.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 8



Paleo Prosciutto Egg Cups image

Steps:

  • Position an oven rack in the center of the oven and preheat to 400 degrees F.
  • Brush 6 standard muffin cups with 2 tablespoons of the olive oil; the oil will pool on the bottom of the cups, but that's okay. Line each cup with a slice of prosciutto, folding and overlapping so that the entire surface of the cup is covered and no metal is peeking through. Crack 1 egg into each prosciutto cup and top each egg with a tomato wedge. Reserve the remaining tomato wedges for serving.
  • Bake until the egg whites are set and wobble only slightly, 8 to 10 minutes (the eggs will continue to cook after they come out). Let cool 5 minutes, then use an offset spatula to loosen the prosciutto from the edges of each cup and lift onto a plate for serving.
  • Mix the basil, walnuts, red pepper flakes and garlic with the remaining olive oil in a small bowl to combine. Serve over the egg cups and remaining tomato wedges.

Nutrition Facts : Calories 810, Fat 69 grams, SaturatedFat 13 grams, Cholesterol 615 milligrams, Sodium 2220 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 43 grams, Sugar 2 grams

1/3 cup extra-virgin olive oil
6 large thin slices prosciutto (about 1/3 pound)
6 large eggs
1/2 medium tomato, cut into thin wedges
1/2 cup packed fresh basil leaves, chopped
1/4 cup toasted walnuts, chopped
1/4 teaspoon red pepper flakes
1 small clove garlic, finely grated

PROSCIUTTO WRAPPED EGG CUPS

Make and share this Prosciutto Wrapped Egg Cups recipe from Food.com.

Provided by SwissPaleo

Categories     Breakfast

Time 30m

Yield 12 egg cups, 12 serving(s)

Number Of Ingredients 8



Prosciutto Wrapped Egg Cups image

Steps:

  • 1.Chop up your onions,mushrooms and sun dried tomatoes. We soaked our sun dried tomatoes in water for a few minutes first, but you don't have to. We buy the ones that are not packed in oil.
  • 2.Saute onions, mushrooms and tomatoes in some ghee or coconut oil until your onions are translucent. Throw in your spinach until it is wilted. Then remove from heat and set aside.
  • 3.In a small bowl, beat 5 eggs with a fork and then season with salt and pepper. Go easy on the salt because your prosciutto will also add salt.
  • 4.Grease your muffin tins really, really well. We also have silicon muffin cups but went with actual muffin tins today so that our prosciutto would crisp up.
  • 5.Lay one piece of prosciutto into each cup and mold it around until it fits. You don't want any holes for the egg to leak through.
  • 6.In six of our cups, we spooned in some of our mushroom, onion, tomato and spinach filling. We then poured the beaten eggs into each of those cups until they were full.
  • 7.For the remaining six cups, we cracked a whole egg into each and then dropped in half of a cherry tomato. We sprinkled freshly ground pepper and sea salt on these ones.
  • 8.Variations: you could put just about anything you like in these: cheese if you eat dairy, sausage, smoked salmon, red or green bell pepper, broccoli etc....
  • 9.Bake in a preheated 200 C oven for about 15 minutes or until set and starting brown on top. Let them sit for a few minutes after they come out of the oven and then run a knife around the side to remove them from the pan (this is the part where you can tell if you greased your pan well enough!).

Nutrition Facts : Calories 73.5, Fat 4.4, SaturatedFat 1.4, Cholesterol 170.5, Sodium 83.7, Carbohydrate 2, Fiber 0.4, Sugar 1, Protein 6.2

12 slices prosciutto, one slice per cup
11 eggs
1 onion, chopped
1/2 cup chopped mushroom
2 cups fresh spinach
4 -5 sun-dried tomatoes
3 cherry tomatoes, cut in half
salt and pepper

PROSCIUTTO EGG CUPS

What do you do with 4 slices of leftover prociutto?? I'll tell you... you make breakfast! What an easy and delicious breakfast treat. This will TRULY impress house guests, but can be made on the fly. I made these in a regular size muffin tin, not mini muffins! When you line the muffin tins with the prociutto, it doesn't have to be perfect... the meat will crisp up and hold its shape, so removal is easy!

Provided by Aimchick

Categories     Breakfast

Time 25m

Yield 4 prociutto cups, 4 serving(s)

Number Of Ingredients 8



Prosciutto Egg Cups image

Steps:

  • Preheat oven to 375.
  • Spray muffin tin with cooking spray.
  • Press prociutto in to muffin tins covering the entire surface of the cup.
  • In a bowl, scramble eggs and add ricotta cheese, asparagus and tomato.
  • Pour egg minxture into the prociutto lined muffin tins.
  • Sprinkle tops with shredded cheese.
  • Bake for 15 minutes or until tops begin to brown a bit.

Nutrition Facts : Calories 75.2, Fat 4.7, SaturatedFat 1.7, Cholesterol 162.1, Sodium 68.8, Carbohydrate 1.8, Fiber 0.4, Sugar 0.8, Protein 6.4

4 slices prosciutto, di parma
3 eggs
3 tablespoons part-skim ricotta cheese
1/4 cup chopped asparagus spear
1/4 cup chopped seeded tomatoes
salt and pepper
shredded cheese
cooking spray

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