Quick & Easy Prosciutto Baked Egg Cups

Since I am currently on the 10 day Challenge which eliminates any carbs, sugar, grains or dairy… I am searching for creative ways to amp up breakfast, lunch and dinner. These prosciutto-baked egg cups are so delicious and they make for an easy grab-and-go breakfast.

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.

Bon Appetit!

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