Prosciutto Egg Cups Three ingredients and less than 20 minutes is all you need to make these fabulous Prosciutto Egg Cups by Cook at Home Mom. These egg cups are a great breakfast option for Whole30, Paleo, and Low Carb/Keto eating plans!

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  • 6 slices prosciutto
  • 24-30 leaves fresh baby spinach
  • 6 large eggs
  • Kosher salt and freshly ground black pepper to taste


  1. Preheat the oven to 375°F.
  2. Lay one piece of prosciutto inside each cup of a 6-cup muffin tin, pressing to line the bottom and sides of each cup. You do not need to spray the tin first – as the prosciutto cooks, it will naturally pull away from the tin.
  3. Press about 4 to 5 spinach leaves into each cup. You can easily substitute any other vegetables you might like here, but if they’re veggies that need longer cook time (like kale, bell peppers, onions, etc.) sauté them in a skillet until softened first.
  4. Crack one egg into each cup. Then just sprinkle with a little salt and pepper and they’re ready to go into the oven!
  5. Set the muffin tin on the middle rack of the preheated oven and cook for 12 minutes for a medium-runny egg.

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