1/3cupcup Parmesan cheesegrated - plus sprinkle for the top
1-1/2cupMonterey Jack cheesegrated
1tspkosher or sea salt
12asparagus tips optional
Instructions
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.