Baked Egg Cup Recipe | Happy healthy eating

This is crisp prosciutto baked egg cups Done in 20 minutes and a great meal prep option for the week! Wrapped in prosciutto, filled with spinach and roasted peppers and topped with a runny yolk for the best bite. Guaranteed to be your new favorite breakfast recipe!

Why You'll Love These Prosciutto Egg Cups

There's no excuse to skip breakfast once you try these easy baked egg cups.

• versatile Use leftover veggies or swap out the prosciutto for other cold cuts you have on hand.
• Freezer-friendly. Pull them out of the freezer for a last-minute breakfast whenever you need them.
• Simple. If you can cook some spinach and crack an egg, you can definitely nail this recipe.
• Great for on the go. Throw them in your bag on the way out to work.

What you will need

Season with enough salt and pepper to taste for the spinach-red chilies as this is where most of the flavor resides. Scroll down to the recipe card at the bottom of the post for exact amounts.

• Prosciutto – It is found in the deli/ham section of most grocery stores.
• the egg – Runny eggs or egg whites are fine if you don't mind runny yolks.
• Grape seed oil – Feel free to use olive, coconut, vegetable or canola oil for this.
• Baby spinach – You can use regular chopped spinach instead.
• red pepper – Use any color bell pepper as long as it is roasted.
• garlic – Fresh garlic is best, but garlic powder works too.
• Salt and pepper – I like kosher salt and freshly cracked pepper.
• Chives – These are an optional garnish. Fresh parsley is a good swap and so is dill.

How to Make Prosciutto Baked Egg Cups

As long as the muffin cavities are completely lined with prosciutto, these baked egg cups are practically fail-proof. Scroll down to the recipe card at the bottom of the post for more detailed cooking times depending on whether you prefer your yolks cold or set.

• Prepare the oven. Preheat oven to 425F. Lightly grease a muffin tray with cooking spray. Set it aside.

• Make the filling. Add oil to a pan over medium-high heat. Add the garlic and cook for 30 seconds. Stir in spinach and cook until wilted. Season with salt to taste. Add red chillies and cook for another minute. Remove from heat and set aside.
• Line the tray. Use strips of prosciutto to completely line the bottom and sides of each muffin cavity. Patch any holes with small pieces.
• Fill it up. Add 1-2 tablespoons of prepared spinach mixture to each muffin cup.

• Crack the eggs. Carefully crack an egg into each muffin cup. Season with black pepper.
• Bake them. Place the muffin tray in the oven and bake until the eggs are cooked to taste.
• serve Remove the egg cups from the oven. Let them cool for 5-10 minutes before removing them from the tray. Decorate, serve and enjoy!

Tips and variations

Use your favorite cold cut and add melted cheese if you want to pack your baked egg cups with more flavor.

• Scramble the eggs. Beat the egg and pour into the muffin cavity with a scrambled egg topping.
• Don't skip the prosciutto. Don't just add spinach to the muffin tray. If it is not lined with prosciutto, the filling will stick and burn.
• Use a thermometer. To avoid undercooked eggs, make sure the oven's interior temperature is correct. An oven thermometer is the best way to do this.
• Eat more vegetables. Chop the mushrooms, broccoli florets or sweet potatoes and add to the filling.
• Spice them up. Add cayenne pepper or red pepper flakes to taste for some heat. A drop of peppermint oil works too!
• Swap cold cuts. Swap the prosciutto for ham, salami, mortadella or your favorite thin-sliced ​​cold cuts.
• Add cheese. Grate 1/2 cup of melted cheese, such as mozzarella or cheddar, and stir it into the filling for extra richness.

Serving advice

These prosciutto egg cups are a hearty breakfast on their own. Pair them with a cup of tea or your favorite coffee. I love them with me Iced chai tea latte or Sweet Cream Iced Coffee. For a plant-based alternative, try mine Coconut Milk Thai Iced Coffee. They are a great brunch option when served with other dishes like mine Bacon Sweet Potato Hash For carbohydrates. If you're into breakfast sandwiches, cut an English muffin in half and place an egg cup in the middle. It's amazing!

How to Store Baked Egg Cups

For super buttery, runny yolks, these egg cups are best the day they're made. That doesn't mean you can't prepare for the week, though!

• Fridge: Store them in an airtight container for up to 7 days.
• Freezer: Be sure to bake the egg cups until the yolks are completely cooked because cold yolks don't set well. Wrap each chilled egg cup twice in plastic wrap. Transfer them to a freezer-friendly bag or container. Freeze for up to 3 months. Thaw them overnight in the fridge and reheat as usual.
• To reheat them: Pop them in the microwave for a minute or until warm.

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