Prosciutto Egg Muffins
These portable ham & egg cups make a scrumptious, speedy breakfast or anytime meal. They’re easy to make, and kids love participating in the process - and the munching! Once you get the hang of making them, you can customize them in many ways - try different eggs, add cheese, or try new seasonings like garlic or parsley. The possibilities are endless.
If you have any questions about the recipe, feel free to e-mail me or shoot me a message on Instagram!
Ingredients
6 slices prosciutto
6 large chicken eggs (or 18 quail eggs)
Salt to taste
(optional) Cheese of your choice
Fat of your choice to grease the muffin tin
Equipment
Muffin baking pan
(optional) cupcake liners for pan
Directions
Preheat the oven to 350° F. Place cupcake liners in muffin pan, if using, and grease with the fat of your choice. I like using duck fat or beef tallow.
Remove prosciutto carefully from package and fold in half, placing each one in a cavity of the muffin pan.
Crack one egg (or 3 quail eggs) on top of each piece of prosciutto. Season with salt, and place cheese on top if desired.
Bake for 22 minutes for a completely cooked yolk, or 12-15 minutes if you like your yolks runny. Remove from oven and allow to cool slightly before eating.
Fresh out of the oven - perfect pods of portable protein!
