Sunday Cook-Up: Prosciutto Wrapped Eggs, Two Ways
It’s a lazy, rainy Sunday so I figured I might as well spend the day experimenting in the kitchen. I need to make something that I can grab on my way out the door on work days. I don’t know about you, but I find it really hard to get out of bed in the morning. Interestingly enough, this only happens on days when I have to go to work. Today was Sunday and I was ready to pop out of bed at 4am and get my day started. Guaranteed I’ll be ready to sacrifice eating a good breakfast (and my personal hygiene) for just a few extra minutes of lying in bed once my work week starts. Today we cooked up enough prosciutto wrapped egg cups for me to have my breakfast on the go during the week.
Prosciutto Egg Cups
Ingredients
- prosciutto, one slice per cup
- 11 eggs
- 1 onion, chopped
- 1/2 cup chopped mushrooms
- 2 cups fresh spinach
- 4-5 sun dried tomatoes
- a few cherry tomatoes, cut in half
- salt and pepper to taste
What we did…
- Chop up your onions,mushrooms and sun dried tomatoes. We soaked our sun dried tomatoes in water for a few minutes first, but you don’t have to. We buy the ones that are not packed in oil.
Chop Chop
- Saute onions, mushrooms and tomatoes in some ghee or coconut oil until your onions are translucent. Throw in your spinach until it is wilted. Then remove from heat and set aside.
The filling
- In a small bowl, beat 5 eggs with a fork and then season with salt and pepper. Go easy on the salt because your prosciutto will also add salt.
- Grease your muffin tins really, really well. We also have silicon muffin cups but went with actual muffin tins today so that our prosciutto would crisp up.
- Lay one piece of prosciutto into each cup and mold it around until it fits. You don’t want any holes for the egg to leak through.
- In six of our cups, we spooned in some of our mushroom, onion, tomato and spinach filling. We then poured the beaten eggs into each of those cups until they were full.
- For the remaining six cups, we cracked a whole egg into each and then dropped in half of a cherry tomato. We sprinkled freshly ground pepper and sea salt on these ones.
Ready for the oven
- Variations: you could put just about anything you like in these: cheese if you eat dairy, sausage, smoked salmon, red or green bell pepper, broccoli etc…
- Bake in a preheated 200 C oven for about 15 minutes or until set and starting brown on top. Let them sit for a few minutes after they come out of the oven and then run a knife around the side to remove them from the pan (this is the part where you can tell if you greased your pan well enough!).
You can reheat these in the microwave over the next few days. Now I can sleep in tomorrow!
En Guete!
I shared this post at Allergy-Free Wednesdays and it’s also featured on Chowstalker!
Enjoy!
24 Comments
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I just made these and they are delicious and so easy! I used turkey slices instead of prosciutto and filled them with red onion and yellow pepper. I think this will become a regular at our house. Thanks for sharing!
Hi Julie! Glad you liked them! I love how easy they are and how you can put just about anything in them. Thanks for sharing your version!
These look right up my alley, I just love eggs, and the cup form would add some novelty. I have made some similarly, but with a grated sweet potato crust. I would love to feature your recipe, but notice you do not have a link back to Allergy Free Wednesdays. Let me know if you get one!
Oh, yum! I love a good paleo breakfast! I am going to try these this week. Thanks!!
Hi Angie,
Glad you like the recipe! They are easy and delicious.
These are beautiful! I have done this type of thing with our “fake” ham before 🙂 YUM! Got it tweeted and pinned!
Thanks Cindy!
Can these be frozen? If so, for how long?
Hi Cynthia,
I usually eat them up too quick to freeze them! I did freeze them once. I wrapped them individually in plastic wrap and then put them in a zip lock freezer bag. Again, I didn’t leave them for long 🙂 I think I ate them all within a week of freezing them.
Well, I didn’t get a chance to freeze them either, my children and my husband loved them. That was about one meal for us. I really love this recipe! Thanks for posting it!
If you only wanted to do the scrambled egg and veggie version, are the amounts of veggies listed enough for all 12 or would you need to increase the amount of those?
Hi Janet,
The amounts (and even types) of vegetables is very flexible. Yes, I would cook up more vegetables if you wanted to put veggies in all of them. They’re great when you put broccoli in them (or any other vegetables that you might have left over from dinner the night before).
What kind of grease would you recommend? Bacon Grease?
Hi Brian,
I used coconut oil, but bacon grease would probably work just fine.
These are great. Just made them, even though it’s Saturday not Sunday 😉 Tasty and decorative as well. Thank you!
You are welcome! Glad you enjoyed them 🙂
can i use bacon instead of prosciutto ? much cheaper !
Hi Anamaria,
Absolutely! I’ve used bacon before.
I made 2 x versions last night. One with Ham ‘cups’ with egg and gouda; the other with prosciutto, eggs and yellow peppers! yum yum! I’m new to paleo and have been looking for an easy make ahead of time protein enriched breakfast (not always time to get the skillet going each morning) and this is just the ticket! thank you.
Hi Sinead,
I’m glad you like this recipe 🙂 Thanks for taking the time to stop by and let me know. Welcome to paleo and good luck with your new lifestyle!!
Gosh, did yourʻs cook at 200 degrees? I put mine in 45 minutes ago at 200, and after 15 min, they werenʻt cooked at all. I increased the temp to 300, still nothing after another 15min. Now Iʻve cranked the oven up to 325, and still waiting for the eggs to set.
They look like they will be delicious, though!
Hi Nancy,
My oven was 200 Celcius which is like 400 F 🙂