I did another recipe swap, hosted by a taste of home cooking, and this one was the breakfast swap. I was so excited. I was even more excited when I got this amazing recipe from The Cookaholic Wife. These baked prosciutto egg cups were right up our alley. I have now made them twice, since getting the recipe.
These are so easy to make, literally less than 5 minutes of preparation, and they bake fro 15-20 minutes. It really does not get much easier than this for breakfast. This is great for a large crowd, or even just for one person, you can make however many you want. If you are making them just for you, you can bake them a little less time than you would like your egg done and then microwave them for about 1 minute each morning. This would also work great with turkey slices, for a healthier option. I have a feeling that these will be in the breakfast menu for years to come.
Source: Every Little Thing, via The Cookaholic Wife
6 slices of Prosciutto
Mozzarella Cheese, shredded
Salt and Pepper
First, pre-heat your oven to 375 degrees.
Next, get out a muffin tin and liberally spray it with cooking spray.
Now, start lining the tins with the prosciutto slices, then a sprinkle of the cheese, and a pinch of the Italian seasoning.
Next, crack an egg into each tin. Sprinkle with salt and pepper, to taste.
Bake for 15-20 minutes.
15 minutes- for a very runny egg
18 minutes- for a semi-runny egg
20 minutes- for a completely baked egg
Finally, run a knife around the edges to loosen and scoop out with a spoon. Serve warm. If there are any leftovers, store them in an airtight container in the refrigerator.
The Barbee Housewife