Baked Prosciutto and Egg Cups

Every weekend, I look forward to breakfast. During the week, breakfast is usually a yogurt or a carnation shake. On the weekends, we have eggs, pancakes, and bacon! Sometimes all in the same day! I came across these delicious baked egg cups in an issue of Rachael Ray (love her!). They were easy and so tasty it was a shame I only had enough prosciutto for four! PS-these would be perfect for Christmas morning! They only take about 5 minutes to prep and then the oven does the rest of the work.

Baked Prosciutto and Egg Cups

adapted from Rachael Ray // serves 2

Cooking spray

4 thin slices prosciutto

about 1/4 cup shredded mozzarella

2 large basil leaves, torn

4 eggsFreshly

ground pepper

1. Coat 4 cups of muffin tin with cooking spray; fit each with a prosciutto slice. Divide the cheese and basil among cups. Crack an egg into each and sprinkle remaining basil over top. Bake at 375° until set, about 15 minutes; let rest for 5 minutes. Season with pepper. Run knife around cups to unmold.

2 Comments

Popsie December 16, 2011

These look yummy! Gotta try it.

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