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Prosciutto Egg Cups Recipe {Whole30 + Paleo + Keto}

218 · Mar 26, 2020 · 9 Comments

Breakfast & Brunch, Whole30

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Close up of finished prosciutto egg cups recipe and one being cut into with a fork.

Prosciutto Egg Cups Recipe – A quick and easy healthy breakfast made easily in egg muffin cups. Prosciutto, spinach and baked eggs that are perfect for meal prep or breakfast to-go! Whole30, paleo, keto, low-carb, gluten free, grain free, dairy free, sugar free, real food.

White plate with six prosciutto, spinach egg cups garnished with fresh dill.

Prosciutto Egg Cups

I’m a big fan of egg bake recipes for breakfast in the morning, like my Paleo Ham & Egg Breakfast Bake. These little individual cups bake so quickly they are easy to make the morning of or make ahead and have ready to reheat.

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Ingredients For Prosciutto Egg Cups

All you need for this easy recipe is prosciutto, spinach, eggs and fresh cracked pepper which is optional.

Muffin tin lined with prosciutto in the process of making egg muffins.
Muffin tin lined with prosciutto and spinach in the process of making egg cups.
Six egg cups ready for the oven with prosciutto, spinach and egg.

How To Make Prosciutto Egg Cups

This is one of the tastiest and easiest breakfasts you will make! Simply spray the muffin tin with avocado oil spray, lay a piece of prosciutto over top of each muffin cup and gently press and mold the prosciutto into the shape of the cup. Then layer in 3 spinach leaves per cup and crack an egg into each cup. Sprinkle each egg with freshly cracked black pepper if you choose and bake in a preheated 350 degree oven for 12-15 minutes.

Muffin pan with 6 cooked keto egg muffins.

How Do I Reheat Whole30 Egg Muffins

To reheat these Whole30 Egg Muffins you can pop them in a preheated oven on a parchment lined baking sheet at 300 degrees fahrenheit for 5-6 minutes until warmed through or in the microwave for 20-30 seconds.

Tips For Making This Prosciutto Egg Cups Recipe

  • Mold the prosciutto to the muffin cup so all parts of the cup are covered. Even though we spray the muffin cups with oil before lining the cups with prosciutto if any egg is able to get through to the pan they might stick. If this happens just run a butter knife around the edges of the pan before popping out the egg cups.
  • Try to select eggs that are of equal size. Smaller eggs will cook faster and larger will require more cooking time. You can choose any size you have but selecting ones that are of equal size will allow for even cooking results through each egg cup.
  • Store the egg cups once cooled. If you are not eating the egg cups immediately, allow them to cool before covering them in an airtight container in the fridge to avoid trapped moisture that could make them soggy.
  • For added fat on Keto eat with sliced avocado. These little cups are great on their own but pair nicely with other foods as well for a complete breakfast.

One prosciutto, spinach egg cup being cut into with a fork on a white plate and more egg muffins in the background.

More Whole30 Breakfast Recipes:

  • Paleo Ham & Egg Breakfast Bake
  • Baked Chorizo Veggie Breakfast Sausage Patties
  • Pizza Breakfast Casserole

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Close up of finished prosciutto egg cups recipe and one being cut into with a fork.

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White plate with six prosciutto, spinach egg cups garnished with fresh dill.

Prosciutto Egg Cups Recipe

★★★★★ 4.8 from 6 reviews
  • Author: Nicole
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 6 egg cups 1x
  • Category: Breakfast & Brunch
  • Method: Oven
  • Cuisine: American
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Description

Prosciutto Egg Cups Recipe – A quick and easy breakfast made easily in muffin egg cups. Prosciutto, spinach and baked eggs all in portable little cups. Perfect for meal prep or breakfast to-go!


Ingredients

Scale
  • 6 pieces prosciutto (about 4 ounces)
  • 18 baby spinach leaves, 3 leaves per cup
  • 6 large eggs (as close to equal size as possible)
  • pinch of freshly cracked black pepper (omit for AIP)
  • Optional: garnish with fresh dill

Instructions

  1. Preheat oven to 375 degrees F.
  2. Spray a standard muffin pan with avocado oil spray.
  3. Lay one piece of prosciutto centered over the top of the muffin cup and gently fit it down until it’s molded to the shape of the cup.
  4. Place 3 spinach leaves in each prosciutto cup.
  5. Crack an egg into each muffin cup.
  6. Sprinkle a pinch of freshly cracked black pepper over top of each of the eggs.
  7. Bake for 12-15 minutes until you’ve achieve your desired doneness. (*12 minutes for a soft centered egg and 15 minutes for a firm center.) Please note: eggs will continue to firm up some after being removed from the oven.
  8. After baking, remove the muffin pan from the oven and allow to sit and cool for a few minutes before carefully removing each egg cup.
  9. Serve warm and enjoy!

Notes

*For meal prep: baked egg cups can be cooled completely and stored in a covered airtight container in the fridge for up to 3 days.

Keywords: egg cups recipe, prosciutto egg cups, whole30 prosciutto egg cups, whole30 egg muffins,

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218

Breakfast & Brunch, Whole30 posted by Nicole on March 26, 2020
9 Comments

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Comments

  1. KC says

    January 25, 2021 at 3:56 am

    Can these be frozen too?

    Reply
    • Nicole says

      January 25, 2021 at 3:19 pm

      Hi KC, I have not tried freezing these so I’m not sure how they would hold up. I’ve frozen other baked eggs before successfully though.

      ★★★★★

      Reply
  2. Emily says

    January 31, 2021 at 1:22 am

    Can I replace the Prosciutto with bacon?

    Reply
    • Nicole says

      January 31, 2021 at 2:12 pm

      Hi Emily, I haven’t tried using bacon in this recipe but I think it would work just fine. I’d recommend using a thin cut as opposed to a thick cut bacon though.

      ★★★★★

      Reply
  3. Susan says

    February 10, 2021 at 8:13 am

    what is the best way to re-heat these?

    Reply
    • Nicole says

      February 10, 2021 at 11:05 am

      Hi Susan, to reheat these egg cups you can pop them in a preheated oven on a parchment lined baking sheet at 300 degrees fahrenheit for 5-6 minutes until warmed through or in the microwave for 20-30 seconds.

      ★★★★★

      Reply
  4. Ke says

    April 22, 2021 at 6:14 pm

    Hi, I made these wanting to have runny yolks. 12 minutes produced hard cooked egg yolks. I will make again and decrease the cooking time. Other than cooking times being off, good recipe.

    ★★★★

    Reply
  5. Newsomcr says

    January 22, 2022 at 10:28 am

    Turned out great! Made for a brunch that included a friend on a low carb diet. They were beautiful and delicious. Will make again!

    ★★★★★

    Reply
    • Nicole says

      January 22, 2022 at 3:23 pm

      Thank you for sharing, I’m so glad to hear they worked well in your brunch!

      ★★★★★

      Reply

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