This breakfast looks fancy but requires so little work. I love starting my day with a batch of them and saving some for lunch at the office. My favorite variation uses prosciutto, but this recipe works great with bacon if that’s what you have.
- 4 strips of prosciutto or bacon
- 2 or 3 pieces of bread (softer bread works best – can be skipped if gluten free!)
- 4 eggs
- Optional ingredients such as tomato, bell pepper, cheese, spinach, basil or small pieces of sausage or potato
- Seasoning of your choice
Estim. Prep & Cooking Time: 25 mins.
- Preheat oven to 400 degrees Fahrenheit.
- Lightly coat 4 sections of a muffin tin with baking spray.
- Wrap one slice of uncooked prosciutto around the sides of each muffin tin section. It’s okay if it overlaps a bit.
- Use a shot glass to cut out 4 small round pieces of bread – the goal is to make them roughly the size of the bottom of the muffin holes. Use your fingers, a roller, or the side of a cup to flatten each bread circle. Place one bread circle into each prosciutto-wrapped section. (NOTE – this recipe will still work if you want to skip the bread. I just like it as a little base for the other ingredients).
- This part is versatile – you can add in cheese, spinach, basil, tomato, bell pepper, even small pieces of sausage or potato. Use whatever sounds good – just don’t pile too much on because you’ll need room for the egg on top.
- Crack an egg into each prosciutto cup, and season to your liking. I like to use salt, pepper, and Italian seasoning.
- Place the muffin tin in the oven, and set a timer for 20 minutes. Check on the cups after 15 minutes. I usually let them go the full 20 so the egg whites set but the yolks still move around when you wiggle the muffin tin.
- Let cool for a few minutes, then remove each bacon cup from the muffin using a ladle or your hands. I use a knife to loosen the edges first.
- Take foodporn pictures. Tag me. Dig in.