I can’t pinpoint when in my life I became so obsessed with breakfast. I recall some mornings when I would run out of the house without anything in my stomach when I was much younger. But nowadays, I HAVE to have breakfast. If I must skip any other meal, I will, but never breakfast. As much as I love it, though, sometimes I’m in a big crunch for time to make something substantial. I dream of weekend mornings where I actually have time to whip up and enjoy a delicious breakfast, or head out to brunch to sip mimosas while someone else whips it up for me. (Don’t we all?!) On those mornings that are part of a full-schedule day, there are still many options for quick AND satisfying meals that make you feel a bit indulgent and not like you’re just wolfing down a protein bar or eating a cup of Greek yogurt.
One of my favorite quick and yummy breakfasts are these Prosciutto Egg Cups. Truth be told, I LOVE prosciutto. Well, I love eggs and basil too, which is probably why I love this dish…but I REALLY love prosciutto. It’s light but salty and almost melts in your mouth – it’s just delicious. BUT, I do know that there are many [terrible] people out there [with bad taste] that don’t’ like it. If that’s you, you can definitely substitute some thin bacon or even go vegetarian with these – they’re so versatile! You can also easily tweak this to make as many or few as you want. As you’ll see below, I’ve made it small enough just for myself to enjoy if Hubs is already off to work!
What You’ll Need:
- Thinly sliced prosciutto – about one slice per ‘muffin’ (Or bacon…or nothing if you’re a terrible, terrible person)
- Eggs – one per ‘muffin’
- Freshly grated Asiago (Parmesan or Romano works beautifully too if you don’t have Asiago handy) – about 1/2 Tablespoon per ‘muffin’
- Freshly chopped basil – about 1/2 Tbsp per ‘muffin’
- Salt and Pepper, to taste
What You’ll Do:
- Preheat your oven to 375 degrees Fahrenheit
- Spray a muffin tin with cooking spray
Lay the prosciutto into your tins. I usually play around with the slices, tearing them up as needed to try and cover as much of the muffin hole as I can.
4. Crack an egg into the center of each cup.
5. Sprinkle your cheese on top of each cup. Sprinkle with salt and pepper as desired.
6. Bake for about 10 minutes, or until the egg is just set. Sprinkle with your fresh basil and enjoy with your favorite breakfast beverage and few minutes of peace. 🙂