Prosciutto Baked Egg Cups

These crispy prosciutto baked egg cups are done in 20 minutes and a great meal prep option for the week! Wrapped in prosciutto, topped with a spinach and roasted pepper filling and a runny yolk for the best bite. Guaranteed to be your new favorite breakfast recipe!

Why You’ll Love These Prosciutto Egg Cups

There’s no excuse for skipping breakfast once you’ve tried these easy baked egg cups.

• Versatile. Use up veggie leftovers or swap the prosciutto for other cold cuts you’ve got on hand.
• Freezer-friendly. Pop them out of the freezer for a last-minute breakfast whenever you need one.
• Easy. If you can cook some spinach and crack an egg, you can definitely nail this recipe.
• Great for on-the-go. Throw them into your bag on your way out to work.

What You’ll Need

Season the spinach-red pepper filling with enough salt and pepper to taste because that’s where most of the flavor lies. Scroll to the recipe card at the bottom of the post for exact amounts.

• Prosciutto – This is found in the deli/ham section in most grocery stores.
• Eggs – Liquid eggs or egg whites are fine if you don’t mind not having a runny yolk.
• Grape seed oil – Feel free to use olive, coconut, vegetable, or canola oil for this.
• Baby spinach – You can use regular chopped spinach instead.
• Red pepper – Use any color of bell pepper as long as it’s roasted.
• Garlic – Fresh garlic is best, but garlic powder works too.
• Salt and pepper – I prefer kosher salt and freshly cracked pepper.
• Chives – These are an optional garnish. Fresh parsley is a good swap and so is dill.

How to Make Prosciutto Baked Egg Cups

As long as the muffin cavities are completely lined with prosciutto, these baked egg cups are practically fail-proof. Scroll to the recipe card at the bottom of the post for more detailed cooking times depending on whether you like your yolks runny or set.

• Prep the oven. Preheat the oven to 425F. Lightly grease a muffin tray with cooking spray. Set it aside.

• Make the filling. Add the oil to a pan over medium-high heat. Add the garlic and cook it for 30 seconds. Stir in the spinach and cook it until wilted. Season with salt to taste. Add the red peppers and cook for another minute. Remove it from the heat and set it aside.
• Line the tray. Use strips of prosciutto to line the bottom and sides of each muffin cavity completely. Patch any holes with small pieces.
• Fill it. Spoon 1-2 tablespoons of the prepared spinach mixture into each muffin cup.

• Crack the eggs. Carefully crack one egg into each muffin cup. Season with black pepper.
• Bake them. Pop the muffin tray into the oven and bake until the eggs are cooked to taste.
• Serve. Remove the egg cups from the oven. Let them cool for 5-10 minutes before removing them from the tray. Garnish, serve, and enjoy!

Tips & Variations

Use your favorite cold cuts and add melty cheese if you want to pack your baked egg cups with more flavor.

• Scramble the eggs. Whisk the eggs and pour them into the muffin cavities for a scrambled egg top.
• Don’t skip the prosciutto. Don’t just add the spinach filling into the muffin tray. If it’s not lined with prosciutto, the filling will stick and burn.
• Use a thermometer. To avoid under-cooked eggs, make sure the oven’s internal temperature is accurate. An oven thermometer is the best way to do this.
• Use more veggies. Chop up mushrooms, broccoli florets, or sweet potatoes and add them to the filling.
• Make them spicy. Add cayenne pepper or red pepper flakes to taste for some heat. A drizzle of chili oil works too!
• Swap the cold cut. Feel free to swap the prosciutto for ham, salami, mortadella, or your favorite thinly-sliced cold cuts.
• Add cheese. Shred 1/2 cup melty cheese like mozzarella or cheddar and stir it into the filling for extra richness.

Serving Suggestions

These prosciutto egg cups are a hearty breakfast on their own. Pair them with a cup of tea or your favorite coffee. I love them with my Iced Chai Tea Latte or Sweet Cream Iced Coffee. For a plant-based option, try my Coconut Milk Thai Iced Coffee. They’re also a great brunch option when served with other dishes like my Bacon Sweet Potato Hash for carbs. If you’re into breakfast sandwiches, cut an English muffin in half and place an egg cup in the middle. It’s amazing!

How to Store Baked Egg Cups

For ultra buttery, runny yolks, these egg cups are best the day they’re made. That doesn’t mean you can’t prep ahead for the week, though!

• Fridge: Place them in an airtight container for up to 7 days.
• Freezer: Make sure to bake the egg cups until the yolks are fully cooked because runny yolks won’t freeze well. Wrap each cooled egg cup in plastic wrap twice. Transfer them to a freezer-friendly bag or container. Freeze for up to 3 months. Thaw them overnight in the fridge and reheat as usual.
• To reheat them: Pop them into the microwave for up to a minute or until warm.

More Easy Breakfast Recipes

• Gluten Free Pumpkin Waffles
• Green Smoothie Bowl
• Huevos Rancheros Breakfast Tostadas
• The BEST Healthy Banana Bread Recipe
• Creamy Yogurt Parfait with Mixed Berry Compote

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