These little babies are delicious, filling and unbelievably easy. I like to whip them up the night before so I can have them packed and ready to take with me on my early mornings. Vlad LOVES them too.
This recipe is for 6 egg cups, I guess a serving could be one egg cup but I usually eat 2 and Vlad eats 3. Also, I kept this recipe very simple (because this is what I had in the house at the time) however, you can treat these like a frittata and add whatever yummy ingredients you have on hand. I find eggs go well with pretty much anything, or you can go very minimal and just do plain eggs, still delish.
- Olive oil cooking spray
- 6 thinly sliced pieces of prosciutto
- 6 eggs
- 1/2 cup chopped cherry or grape tomatoes
- 1/4 teaspoon dried oregano
- salt and pepper to taste
Preheat oven to 350°
Lightly coat a muffin tin with cooking spray. Fold one slice of prosciutto in half and lay place into one of the muffin cups, gently pressing to line the cup. Repeat with the other 5 slices.
In a medium size mixing bowl, whisk the eggs, oregano, salt and pepper. Pour the egg mixture into the muffin cups. Fill the cups half full and then rotate around cup by cup adding the remaining egg, so that you end up with an even amount in each cup. Lastly, drop in the chopped tomatoes (or whatever seasonal veggies you choose) a small handful for each cup.
Pop in the oven for 25-30 minutes, rotating the tin once, half way through. The eggs should be set but still look wet when they are done.
Let the eggs cool in the tin on a cooling rack for 5 minutes.
The prosciutto should make it really easy to pull the egg cups out of the tin. Enjoy right away or refrigerate and reheat in the microwave for 30-40 seconds!