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

Prosciutto Egg Cups Recipe {Whole30 + Paleo + Keto}

  • 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


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!


  • 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


  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!


*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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