Crispy on the edges, tender in the middle, and full of rich, savory flavor, these prosciutto egg cups bake up in under 20 minutes and feel like something you’d get at your favorite brunch spot. No crusts, no fuss, just a slice of prosciutto cradling creamy, quiche-like eggs you can eat straight from the muffin tin. They’re simple, oven-baked, and perfect for busy mornings when you still want something homemade.

Four Prosciutto Egg Cups with vegetables and herbs are cooling on a wire rack with a white cloth. In the background, a basket lined with a striped towel holds slices of brown bread.

Breakfast in a Hurry? These Prosciutto Egg Cups Have Saved Me More Times Than I Can Count

Prosciutto egg cups are my weekday breakfast secret. I make a batch over the weekend, freeze the extras, and suddenly I’ve got a grab-and-go breakfast that doesn’t taste like cardboard. They’ve got all the flavor of a fancy quiche, wrapped in salty prosciutto, without any fuss. Whether I’m eating one in the car or slow-sipping coffee with a slice of easy berry bread, these egg muffin cups hit the spot every time.

Some mornings I’m lucky if I can get my tea made without spilling it on me. Making breakfast? That’s asking a lot before 8am. Scrambled eggs used to be my go-to, but let’s be real, there are only so many days I can manage to drag out a pan when I’m already running behind.

That’s where these ham and egg cups come in. I started making a batch of them over the weekend, freezing the extras, and now? I grab one on the way out the door and reheat it while tying my shoes. It’s my quiet rebellion against soggy protein bars and sad drive-thru breakfasts.

Featured reader review

“These are so creamy and delicious! Made them for the freezer but had to taste…fantastic and simple!”
Cheryl

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Three mini quiches with spinach, cheese, and a hint of Prosciutto Egg Cups inspiration sit on a cooling rack, one with a bite taken out. A white cloth, blurred bread slices, and a wooden tray are visible in the background.

They’ve got everything I love in a quiche, just wrapped up in a crispy, salty bit of prosciutto. And unlike egg muffin cups I’ve tried in the past (which can be weirdly dry), these are full of flavor, and somehow still taste amazing after a quick spin in the microwave.

If you have a few minutes over the weekend, make a double batch and stash them in the freezer. The flavor holds up, the texture stays tender, and honestly, they feel a little fancy, even when you’re eating them in your car.

Oh, and if you’ve got a little more time? Pair one with a slice of this homemade cinnamon raisin bread and a hot cup of tea. That combo has become one of my favorite slow breakfasts.

How I Make My Baked Egg Cups

You really only need a few basics: prosciutto, eggs, cream and cheese. The rest is totally up to you, check the recipe card below for the full list and instructions. Here’s how it typically goes down in my kitchen:

Step 1: Line a muffin tin with prosciutto.

Just one thin slice per cup. You don’t have to get all precise here, some bits might flop over the edges or leave gaps. That’s fine. Once they bake, the eggs puff up and everything settles into place. I like thin slices because thick ones tend to taste way too salty for me. But if you’re a salt lover, go bold. Have the deli slice it however you like.

A muffin tin lined with thin slices of prosciutto, each pressed into separate cups to create Prosciutto Egg Cups, ready for baking. The well-used tin shows spots and signs of frequent use.

Depending on the slice size, I usually end up using about half a slice per muffin cup. Got extras? Tuck them in, don’t overthink it.

Step 2: Whisk the egg filling.

A black skillet containing sautéed spinach and minced garlic sits on a light surface. A wooden spatula rests in the pan, gently stirring the wilted greens—perfect as a filling or side for delicious Prosciutto Egg Cups. — Saute spinach and garlic.

A glass mixing bowl filled with a creamy white mixture, shredded cheese, and chopped spinach—perfect for making Prosciutto Egg Cups—sits on a light blue surface with a metal spoon resting inside. — Whisk eggs and cream and add cheese and spinach.

A muffin tin holds twelve uncooked Prosciutto Egg Cups, each lined with prosciutto, spinach, and cheese, then dusted with paprika on a rustic baking tray. Some filling has spilled onto the metal tray. — Pour into the muffin tins.

Step 3: Bake ’em.

A muffin tin with twelve golden-brown Prosciutto Egg Cups, filled with spinach, cheese, and other tasty ingredients, rests on a gray surface.

You’ll know they’re done when the centers don’t jiggle and the edges pull away from the pan. They will deflate as they cool.

Make-Ahead Magic

Like I said, these live in my freezer most of the time. I just let them cool completely, then wrap them up tight and freeze. The night before, I’ll pull one out, let it thaw in the fridge, and heat it up for 30 seconds in the morning. Done.

They’re ideal for a sit-down breakfast too, especially when you want something a little more filling than cereal but don’t feel like making a full spread.

These little guys are lifesavers. They’re customizable, freezer-friendly, and way more satisfying than anything from a drive-thru. You don’t even need a fork. Just grab and go.

Three mini Prosciutto Egg Cups with herbs and vegetables rest on a cooling rack over a white cloth, with slices of bread blurred in the background.

If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.

Five baked Prosciutto Egg Cups with spinach and ham sit on a cooling rack over a cream-colored cloth. The muffins are golden brown, showcasing visible bits of green and pink ingredients.

Protein-Packed Egg Muffin Cups Wrapped in Prosciutto

Author: Barbara Curry

5 from 7 votes

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PREP: 10

COOK: 15

TOTAL: 25

Servings:

Ingredients

Instructions

Preheat oven to 375º. Spray/rub 14-15 cups of a muffin pan with olive oil.
Cut each slice of prosciutto in half and press into a muffin cup so that it lines the cup. It doesn’t have to completely cover the cup. Repeat for remaining cups.
Heat olive oil and butter in a skillet over medium heat and add garlic. Cook for about a minute, and then add the spinach cooking until it is wilted, about 2-3 minutes. Once cool, chop the spinach.
In a large bowl, whisk eggs with cream and add cheese. Add slightly cooled spinach and divide the batter evenly among the prosciutto lined cups. Sprinkle with paprika.
Bake for 15- 20 minutes or until they are puffed and golden brown and the edges are pulling away from the muffin cups. Let cool for 10 minutes and then remove onto a wire rack to cool slightly before eating.

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Barbara’s Tips + Notes

Try using a soup ladle to fill the muffin cups.
You can freeze and reheat in the microwave on low power.
You can use either a thin or thick slice of prosciutto depending on what you like, either will keep the egg mixture intact.
Try changing up the filling with any of your favorite ingredients.

Nutrition

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5 from 7 votes (4 ratings without comment)