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Prosciutto Egg Cups, No Fork Required

August 1, 2011

Prosciutto Egg Cups are great for so many reasons!  This recipe turns eggs into a contained, muffin like shape you can eat with your hands.  You can make the Egg Cups ahead of time and eat them hot or cold.  They are a delightful breakfast treat that are fancy but easy and therefore appropriate for family or company.

Prosciutto Egg Cups contain all of those breakfast essentials you crave and your body needs for fuel: eggs and prosciutto (think bacon’s elegant cousin) for protein, a bit of cheese for dairy and a vegetable to get your day started right.


(For 6 Egg Cups, adjust to the number you wish to make)

6 eggs, I used large, but they work better with small eggs.

6 long slices of prosciutto: buy this at the deli counter of your local grocery store, ask for thin slices and get a few extra just in case, maybe about 100 grams which should cost you about $3.  If you aren’t familiar with prosciutto, it tastes very similar to bacon but you don’t actually need to cook it whatsoever before eating it.

6 tiny cubes of cheese.

6 cherry tomatoes, or any vegetable(s) you prefer and/or already have in your fridge, grin.

Please don’t add salt!  The prosciutto is plenty salty enough.

Line each cup of a muffin tin with a long slice of prosciutto.

Crack an egg into each cup.

Add a cube of cheese and your chosen vegetable(s).  I sliced my cherry tomatoes in half in case they might explode otherwise.

Bake at 375 degrees for about 20 minutes for hard yolks, or less depending on how well done you like your eggs.

Don’t worry, even the Egg Cups that slightly overflow during cooking like the little cheesy explosion you see above are pretty easy to pop out of the pan.

Enjoy immediately or refrigerate for a few days and reheat or eat cold for a quick breakfast to go!  Jump up.

From → Breakfast

  1. Just found your blog looking for a rice recipe (the lime rice). Love all the recipes I’m seeing. This one looks delicious! Do you think it would work w/the eggs whisked? My kids aren’t big on eating eggs sunny side up. Have you ever made them this way? Thanks!

    • Aww, thank you so much! Absolutely this recipe would work with whisked eggs! I did it that way my first time but prefer the look of this one. You could chop the vegetables and cheese up tiny too, throw them in the same bowl and then just pour the mixture into the bowls. I’ve also seen similar recipes done with other deli meat slices such as a round slice of ham. Go crazy!

  2. Great! Thanks! Trying it tonight!

  3. Very yummy! I did some both ways, whisked and sunny side up. Added some red peppers too. OMG, so good. The bonus: my kids loved the whisked version w/cheese only. New breakfast item in our family! Thanks!

  4. Fortune permalink

    Yum yum yummy…so easy and so tasty thank you so much!!!

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