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Prosciutto Egg Cups

Simple to make yet elegant and incredibly flavorful. This recipe might find its way into your normal breakfast rotation.


Prosciutto Egg Cups

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Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Course Breakfast
Servings 12 cups


  • 14 slices prosciutto chilled
  • 8 large eggs
  • 1/3 cup whole milk
  • 1/3 cup cup Parmesan cheese grated – plus sprinkle for the top
  • 1-1/2 cup Monterey Jack cheese grated
  • 1 tsp kosher or sea salt
  • 12 asparagus tips optional


  • Preheat oven to 350°F degrees and spray 12 cup muffin tin (square or round) with cooking oil.
  • Cut or tear the chilled prosciutto into halves or thirds, whichever is easier to work with. Then layer the equivalent of 1 slice of prosciutto into the muffin tin, overlapping and making sure the prosciutto comes all the way up and over the sides of the pan. It will shrink while baking.
  • Ina medium bowl whisk together the eggs, milk, Parmesan cheese, and salt.
  • Equally divide the grated Monterey Jack cheese amongst each of the muffin tin cups.Then add in about 1/4 of the egg mixture into each cup. The egg should just cover the Monterey Jack cheese creating almost a bed for the asparagus to lay on.
  • If using asparagus lay 2 tips, criss-cross, on top of the cheese.
  • Bake for 10-12 minutes (mine took 12) and then sprinkle on a bit more Parmesan and place back under the broiler for 30 seconds to 1 minute or until just starting to bubble. Do not overcook or the eggs will be tough.
Keyword Prosciutto Egg Cups
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