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Prosciutto and Parmesan Egg Cups
It's hard to top a brunch feast spent snacking on sweet treats in the sunshine with loved ones. At the center of your celebration can be a springtime tradition with nearly endless possibilities: eggs.As a natural source of vitamins and minerals, eggs are a delicious protein powerhouse with just 70 calories per large egg. Boiled, scrambled, poached, baked and any other way you like them, they're a kitchen superhero.
Equipment
- 6 cup muffin tin
Ingredients
- 12 pieces thinly sliced prosciutto
- 6 slices tomato
- ⅓ cup Parmesan cheese, finely grated
- ¼ cup finely chopped chives
- 6 large eggs
- fresh cracked black pepper, to taste
Instructions
- Place rack in upper third of oven and preheat to 350℉.
- Line muffin pan with six cupcake liners.
- Drape two slices of prosciutto into each cup liner, ensuring there are no holes for egg to sneak through. Note: The prosciutto will shrink a bit as it bakes so feel free to let the prosciutto drape over the cup liner a bit.
- Place one tomato slice in each cup. Sprinkle 1 tablespoon of Parmesan on each tomato. Crack one egg into each cup.
- Sprinkle each cup with fresh cracked black pepper to taste.
- Bake 14 to 16 minutes, or until eggs are cooked as desired.
- Top with chives. Cool 5 minutes before serving warm.
Enjoy!
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