Prosciutto Eggs Cups are the perfect brunch entree and are a great gluten-free protein option. I made these for Easter brunch and often make them on the weekend to have in the fridge to bring to work for breakfast for the week ahead. They are so simple to make and use just a few simple ingredients!
Prosciutto Eggs Cups
- 12 thin slices prosciutto
- 12 eggs
- chives, chopped
Preheat oven to 400 degrees. Spray muffin tin lightly with non-stick spray. Gently lay one prosciutto slice into each cup. Crack an egg into the cup and sprinkle a few chopped chives on top.
Bake for 11minutes for runny yolk or 13-15 minutes for more well cooked egg. You can also add cracked pepper but these don't need salt because the prosciutto is so salty!
Serve Prosciutto Eggs Cups with a fruit salad, marinated beets and roasted carrots for a delicious spring brunch!
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