Prosciutto Egg Cups are just the thing for breakfast on the go with this easy low carb, gluten free recipe. Great fresh out of the oven or warmed out of the freezer. All the wonderful flavors you love in a quiche wrapped up in a slice of prosciutto.
What is prosciutto and why is it so delicious
The prosciutto is what makes this dish. Prosciutto is ham that is air dried while it cures for at least 400 days and for as long as three years. Since it’s slow cured, you don’t need to cook it before eating. It’s also what gives these baked egg cups so much flavor.
You can assemble prosciutto cups in just 10 minutes. Experiment with different toppings each time you make them. Adding spinach and gruyere has been my favorite.
How do you make Prosciutto Egg Cups
The prosciutto forms a basket around the egg mixture. However, you don’t have to worry about it covering the muffin tin perfectly. When baked the egg sets up around the prosciutto and it won’t matter if some leaks through. One thing I discovered was that I prefer a thin slice of prosciutto for the base. You would think you need a thicker slice to keep it all together, but it’s not necessary and for me a thicker slice makes it too salty.
Others do not agree with me on this and prefer a thicker slice. Just know that it’s not needed, so have the deli slice it to your preference. Depending on how big your slices are, you will need about a half of a slice per muffin cup. You want the slice large enough to slightly come over the edge. If you have pieces left over, just place them inside the muffin cup, like I said, they don’t have to be perfect to keep the quiche together.
Step 2: Sauté some garlic and spinach in a skillet and add it to the eggs, cream and cheese. Add any other fillings you want at this point and pore the egg mixture into the muffin tins.
If you prefer your eggs sunny side up, you can skip the quiche part and just crack an egg into the prosciutto cup. You will need to increase the oven temperature to 425º and bake them for 10 minutes. I hate runny eggs so I prefer the quiche but Mike loves runny eggs.
I think you’re going to love this quick and easy breakfast that you can eat as you’re walking out the door. An added benefit is that they are low carb and gluten free and would work with a keto diet.
Looking for some more breakfast recipes
- Breakfast burritos are a great make ahead choice
- Egg salad muffin melts are my favorite for when I have family or friends for breakfast
- Try the perfect Quiche with caramelized onions
- Go with a hearty cornbread and sausage quiche
If you make Prosciutto Egg Cups, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! I would love to see your creation.
Prosciutto Egg Cups
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 cloves garlic minced
- 4-5 cups baby spinach
- 12 thin slices prosciutto
- 6 eggs
- 1 ½ cups cream
- 2 cup gruyere grated
- ½ teaspoon paprika
- Preheat oven to 375º. Spray/rub 14-15 cups of a muffin pan with olive oil.
- Cup 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.
- 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.