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    Home » Recipes » Breakfast & Brunch » Prosciutto Egg Cups

    Prosciutto Egg Cups

    Published: Nov 1, 2015 · Modified: Jan 24, 2021 by Barbara Curry · This post may contain affiliate links.

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    A Prosciutto Egg Cup with strawberries

    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.

    Prosciutto wrapped eggs on a cooling rack

    I don’t know about you, but my weekday mornings can get pretty hectic. I end up making scrambled eggs most mornings to get in some protein for the day. However, some days I just need something I can grab and eat in the car on the way to work.

    So on the weekends when I have a few minutes, I’ll make a batch of prosciutto baked egg cups and put them in the freezer. The night before I’ll take one out and it’s ready to re-heat and go in the morning.

    An outstanding healthy breakfast with 9 grams of protein that you can eat in the car or enjoy over a leisurely cup of tea/coffee. I think these are so much better than egg muffins which can sometimes be dry.

    Prosciutto cups on a plate with grapes

    With just a thin slice of prosciutto you can transform a boring breakfast  into something you’ll look forward to.  

    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 muffins 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. Try adding some sun dried tomatoes or mushrooms for some variety.

    How do you make prosciutto egg cups

    Step 1:Place a thin slice of Prosciutto in each cup of a muffin tin.

    Prosciutto lining a muffi tin

    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.

    A skillet of spinach and garlic with a wooden spoon

    Add any other fillings you want at this point and pore the egg mixture into the muffin tins.

    An egg mixture poured into a muffin pan

    Step 3: Bake for 15-20 minutes until the centers are set and the edges are pulling away from the pan.

    A muffin tin with baked egg cups

    If you prefer your eggs sunny side up, you can skip the quiche part and just crack an egg into the prosciutto cup. You’ll 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.

    On the other hand, if you love quiche but don’t want so much prosciutto, try mini quiches that you can custom make.

    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. If your trying to keep your breakfast low carb than you’ll love these muffins and sausage balls made with almond flour.

    A single prosciutto cup

    FAQ’s and tips

    What can you use instead of prosciutto?

    You could use thinly sliced ham instead.

    Can you use a whole egg instead of making a quiche?

    Yes, crack an egg into the prosciutto cup and increase the oven temperature to 425º, bake for 10 minutes.

    Is this Keto friendly?

    With just 1 carb, this is low carb and keto friendly.

    What’s the best way to reheat a breakfast egg cup?

    Egg muffins reheat very well in the microwave on 50% power for just 15-30 seconds depending on the fillings added.

    What can you use instead of cream?

    If you want to reduce the fat, you can use any type of milk. However, the texture will not be as creamy but they will still hold together.

    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
    • Make a quiche with sweet potatoes for the crust
    • Bake a frittata


    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.

    Prosciutto wrapped eggs on a cooling rack

    Prosciutto Egg Cups

    Author: Barbara Curry
    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.
    5 from 3 votes
    Print Pin
    PREP: 10 minutes
    COOK: 15 minutes
    Servings: 15

    Ingredients
     

    • 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
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    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.

    Video

    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

    Calories: 231kcal | Carbohydrates: 1g | Protein: 9g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 126mg | Sodium: 155mg | Potassium: 114mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1441IU | Vitamin C: 3mg | Calcium: 212mg | Iron: 1mg
    Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!

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    Comments

    1. cheryl says

      April 29, 2018 at 2:51 pm

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

      Reply

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    Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

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