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prosciutto egg cups garnished with basil and parmesan cheese on a metal rimmed sheet pan

Prosciutto Egg Cups

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Prep Time: 7 minutes
Cook Time: 16 minutes
Total Time: 22 minutes
Servings: 6 servings
Author:Andrea

Equipment

  • 1 Muffin Tin

Ingredients

  • 6 slices Prosciutto 20 grams each, can sub deli ham
  • 6 large Eggs
  • 6 Cherry tomatoes
  • 2 tablespoon Basil leaves torn/roughly chopped
  • 2 tablespoon Parmesan cheese grated
  • Black pepper
  • Cooking spray

Instructions

  • Preheat oven to 350 degrees f
  • Lightly spray the muffin tin with desired cooking spray, then line each muffin tin with a slice of prosciutto. Mold and press the prosciutto around the muffin cup so the sides and bottom are covered.
    Cooking spray, 6 slices Prosciutto
  • Carefully crack an egg into each cup so the yolk remains intact. Gently nestle in 2 slices of cherry tomatoes.
    6 large Eggs, 6 Cherry tomatoes
  • Garnish egg cup with basil leaves, black pepper and grated parmesan cheese.
    2 tablespoon Basil leaves, 2 tablespoon Parmesan cheese, Black pepper
  • Bake for 13-16 minutes based off desired consistency of egg yolk. Remove from the oven when done baking and serve immediately or store in the fridge in for up to 3 days.

Notes

Adjust baking time based off desired consistency of egg yolk.
5 egg cups with prosciutto shown how they bake at different baking times

Nutrition

Serving: 1serving | Calories: 115kcal | Carbohydrates: 1g | Protein: 11g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 193mg | Sodium: 155mg | Potassium: 127mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 406IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 1mg
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