The last thing I need to do in the morning is create a big, time-consuming breakfast which requires a lot of prep and clean up. I wake up about 3 hours prior to work and for some reason I still struggle with leaving the house on time. That is why I need quick & easy, grab & go breakfast foods that are healthy and will keep me satisfied until lunch.
My prosciutto baked egg cups are not only super simple to make but also Keto-friendly! If you are interested in learning more about the Keto diet and all of it’s benefits, check out my latest post here.
These were so fun for me to make because I am currently growing a green bell pepper plant in my backyard and that baby is producing peppers so quickly! I love it so much. Instead of farm-to-table this was backyard-to-table. I highly suggest growing your own herbs and vegetables. Some of my favorite herbs to grow are dill, rosemary, basil, thyme and oregano.
You don’t need a lot of time, money or ingredients to create these little beauties.
For a vegetarian option, replace the prosciutto with very thinly slice potato… (use a mandoline!).
For this recipe you will need:
2 Tbsp avocado oil
2 packages sliced prosciutto
1/2 green bell pepper, small dice
1/2 red bell pepper, small dice
1/2 cup baby bella mushrooms, small diced
1 small shallot, minced
1 cup spinach
12 whole eggs
Sprinkle of salt & pepper
Heat oven to 400 degrees F.
In a large saute pan, heat 2 Tbsp avocado oil over medium heat. Add the green & red bell pepper, mushrooms and shallot to the pan and sprinkle with salt and pepper. Saute until the veggies are tender, about 5-8 minutes.
Next, add the spinach to the pan and combine with the veggies until wilted, about 2 minutes.
Spray a 12 cup cupcake dish with coconut oil spray. Carefully and delicately, wrap each muffin cup with prosciutto, making sure to line the bottom and the sides of the cup. Use little pieces of prosciutto to patch up holes if necessary.
Fill each muffin cup with 1 Tbsp veggie mix. Next, carefully crack one egg into each muffin cup. Season with a small sprinkle of salt and cracked black pepper.
Bake for about 10 minutes for over-easy eggs or 13-15 minutes for cooked yolks. Remove from oven and garnish with chopped chives.