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Two Ingredient Prosciutto Cups for Brunch

I just love a simple recipe. And I just love brunch. So when the two come together, it’s really a win-win in my book. These prosciutto cups have quickly become a favorite of ours for weekend breakfasts when I find myself having a little extra time. And to be honest, most days I’m out of the house around 6:30 AM and just can’t bring myself to eat so early. If I could, I would definitely be making these two ingredient prosciutto cups 7 days a week.

What I love about the simplicity of this breakfast idea is that you can easily riff on it for yet another, you guessed it, you-do-you recipe. You could throw in veg. You could sit the egg on a bed of sauteed spinach in the prosciutto cup. You can dollop with pesto or zhoug or top it with chives, cilantro, scallions – whatever you fancy!

I have to admit, I don’t do much meal prep but I’m trying to be a bit smarter about getting myself out of the house faster and not having to spend $15 on breakfast and lunch everyday. We’ve been making big batches of hardboiled eggs for quick breakfasts on the go or snacks, but these are a great alternative! And you can 100% make them ahead of time for some legit meal prepping.

These hold really well, you could make a whole bunch and keep them for the week in the refrigerator. Just heat them up in 30 second increments, or let them come to room temperature. We don’t have a microwave at home, so I’ll make them fresh for us during the weekends and take any leftovers to work and use the office microwave.

Two Ingredient Prosciutto Cups

The perfect simple recipe for a weekday or weekend breakfast. To meal prep, make a bunch ahead, allow to cool completely and store in an airtight container for 5-7 days. 
Prep Time2 mins
Cook Time15 mins
Total Time17 mins
Course: Breakfast, brunch
Cuisine: American
Keyword: breakfast, brunch, Prociutto
Servings: 6 cups

Ingredients

  • 6 large eggs
  • 6 slices of prosciutto
  • zhoug, pesto, scallions, chives, etc. for serving, optional

Instructions

  • Preheat oven to 425.
  • Lightly spray muffin pan with cooking spray. 
  • Gently fold prosciutto slices into muffin tin. 
  • Carefully crack eggs into each cavity. 
  • Bake for 13-15 minutes or until yolk reaches desired doneness. 
  • Serve with zhoug, pesto, chives, scallions, etc.! You can also pop a bed of sauteed spinach or mushrooms on top of the prosciutto before the eggs. You could toss a bit of cheese on top – whatever suits your mood! 

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