EGGS BAKED IN CRISPY PROSCIUTTO BASKETS
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.
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
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
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
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
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
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
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
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
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PROSCIUTTO EGG CUPS - CTV
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- Thoroughly grease eight cups in a muffin tin. Place two slices of prosciutto overlapping into each cup. Press down and around the sides so that the prosciutto lines the cup, with some of the prosciutto coming above the cup. Bake the prosciutto in the oven for eight minutes. Remove and let cool at room temperature.
- In the meantime, in a small pan, heat olive oil over medium heat, then add red pepper, green pepper, and red onion and sauté until soft. Add garlic and cook for one minute. Remove from heat and set aside.
- In a bowl, whisk together eggs, milk, and pepper. Stir in 3/4 of the shredded Gouda, then stir in the sautéed vegetables. Using a small ladle, ladle the egg mixture evenly into the eight cups, making sure the mixture is stirred so that each cup gets an equal amount of the sautéed vegetables and cheese. Top each cup with some of the remaining Gouda, then put the tin in the oven to bake for eight to ten minutes, or until the eggs are set. Remove from oven and garnish with chopped chives.
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- Heat a medium saute pan to medium high heat, add grape seed oil and garlic to a pan. Saute for 30 seconds, stirring the whole time. Next, add spinach to the pan and saute for 2-3 minutes until wilted. Season with salt. Add in the roasted red pepper, saute for another minute and remove from heat and set aside.
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