The day is finally here! It’s been a long time coming, so get excited because these Prosciutto Egg Cups are here for ever and ever. I have shared these on Whole30recipes a couple of times and then again on my own INSTAGRAM but as we all know lots of things get LOST in Instagram land or you don’t even see it!
These are a STAPLE during a Whole30. Seriously, I don’t think I’ve ever gone through a Whole30 without making these a few times! They are full of protein and veggies (yah there are veggies inside) and so.dang.good. They are even kid friendly. My kids go nuts over them. They usually leave me one, maybe two if they are being nice!!
If you are trying to get your kids more involved in helping cook, these Prosciutto Egg Cups are where it’s at. You can literally have them do the whole thing, except maybe taking it out of the oven. And let’s be real, there is nothing better than having your kids do all the work for you!! Just imagine breakfast in bed. Sounds pretty marvelous right!
There are a couple things to note before we get to the recipe:
- I use a stone muffin pan. If you are using a metal one you may want to spray the cups with some oil to help with sticking. Although, they don’t stick too bad because you are laying the prosciutto down 1st.
- I run a butter knife around the edges after they are cooked to make it even easier to get out.
- Every oven is different, so you may need to adjust timing. 12 minutes seems to be the perfect number for my oven to get that soft center. If you cook for 15 minutes it will be hard boiled. Almost 100% of the time.
Ingredients
- 12 pieces of prosciutto
- 12 eggs
- 2 spinach leaves per muffin cup (24 pieces total)
- Fresh parsley for garnish
Instructions
- Preheat oven to 375 degrees.
- Take a muffin tin and lay prosciutto down in each cup.
- Add 2 spinach leaves per cup and then crack an egg over all of it.
- Place in oven and cook 10-12 minutes for a soft center; 15 minutes for hard boiled.
- Remove and garnish with fresh parsley.
I left seasoning out in the recipe because prosciutto is quite salty. Taste first then decide if you want to add a little sumpin’ sumpin’ to it! These make fantastic leftovers. Just stick in an air tight container in your fridge. They will last as long as the expiration date on the egg carton (usually a week or so) However, they are so good that they will only last a couple of days!
You can reheat a few ways:
- The microwave: only for about 15 seconds
- The oven: place in 350 degrees on a sheet pan or oven safe dish and let warm for about 5 minutes
- A skillet: put into a hot skillet. Add a splash of water and cover immediately. Let steam for about 2 minutes.
I never reheat mine because I love them cold. “Ice cold, alright, alright, alright, alright…” (name that song)
Have you made these before? Are they a staple in your house? Do you make your kids make them for you!? 🙂
Whole30: yes
Paleo: yes
What’s cooler than being cool? Thanks for the recipe. Making these today – W30 Rd 2 Day 14. 🙂
🙂 Day 14….a perfect day to make these! Enjoy!
Um…YUMMY!! I am starting my Whole30 on 4/16 and these will be made! 🙂 Thanks!
These are perfect for your Whole30. Enjoy!
Made these for breakfast this morning. They were yummy. Thanks so much.
So glad you enjoyed them!
These cups make my breakfast life so easy. Especially during the work/school week when we are all running around like crazy people in the morning. meal prep on Sunday for easy breakfast for the week.
Definitely so great to have for those crazy mornings!
Added a splash of coconut cream to these and they are unforgettable!
love it!
These bites of deliciousness have been added to our weekly meal prep ever since trying them with our first W30. I love them to eat throughout the week- add a little hot sauce and they are perfect. I’ve done with arugula instead of spinach too, tasted just as good. Better even??? Thanks for another awesome recipe.
Love that you added arugula. Gives it a slight peppery taste. yum!!