🥓 Egg-cellent Morning Hack: Prosciutto-Wrapped Egg Cups
I crave a breakfast that feels fancy but takes zero brain cells before coffee. Enter prosciutto-wrapped egg cups: salty, crispy prosciutto hugging a perfectly baked egg, finished with a basil-pesto mic drop. Minimal effort. Maximum bragging rights. 🙂
⚡ Quick Snapshot
- 15-minute prep-to-plate. Your oven does the heavy lifting.
- 4 core players: prosciutto, eggs, pesto, pepper.
- Protein-packed, low-carb, naturally gluten-free.
- Meal-prep friendly. Reheat like a champ.
- Dress them up: veggies, cheese, or a drizzle of hot honey if you’re into that.
🛒 What You Need (Keep It Simple)
| Item | Purpose | Amount |
|---|---|---|
| Prosciutto | Crispy, salty “cup” | 6–12 slices |
| Eggs | The star of the show | 6–12 large eggs |
| Pesto | Bright, herby finisher | 2–3 tbsp (to taste) |
| Black pepper | Balance + bite | A few cracks |
| Optional add-ins | Texture, flavor, nutrients | See ideas below |
Pro tip: Use thin prosciutto so it crisps up fast and forms a tidy cup.
🔧 Zero-Fuss Game Plan
- Preheat to 375°F (190°C). Grease a muffin tin lightly.
- Line each cup with prosciutto. Overlap edges to cover gaps.
- Crack an egg into each prosciutto nest.
- Season with pepper. Salt rarely needed—prosciutto’s got you.
- Bake 10–14 minutes.
- Runny yolk: 10–11 min
- Jammy: 12–13 min
- Fully set: 14–15 min
- Rest 2 minutes, loosen edges with a butter knife, and lift out.
- Drizzle pesto. Try not to eat them all immediately. I fail often.
🧀 Add-Ins That Slap (Choose 1–2, Don’t Overfill)
| Add-In | Why It Works | How Much |
|---|---|---|
| Shredded mozzarella | Melty, mild creaminess | 1–2 tbsp/cup |
| Goat cheese | Tangy pop, fancy vibes | 1 tbsp/cup |
| Baby spinach | Sneaky greens | Few leaves |
| Diced bell pepper | Sweet crunch | 1 tbsp/cup |
| Cherry tomato halves | Juicy, bright | 1–2 halves |
| Red pepper flakes | Heat without chaos | Pinch |
Note: Put add-ins under the egg so they don’t block the yolk from setting.
🥊 Pros vs. Cons (Real Talk)
| Pros | Cons |
|---|---|
| Fast, high-protein breakfast | Prosciutto ain’t cheap |
| Low-carb/keto-friendly | Can overbake quickly |
| Meal-prep MVP | Not for low-sodium diets |
| Looks impressive | Muffin tin needs a quick scrub |
IMO, the speed + flavor win every time.
🥡 Meal Prep & Storage
- Fridge: Store in an airtight container for 3–4 days.
- Reheat: 20–30 seconds in the microwave or 5 minutes at 300°F (150°C) in the oven.
- Freezer: You can freeze, but yolks get chalky. I don’t love it. :/
- On-the-go: Wrap in foil, add a pesto cup, live your best commuter life.
🌿 Sauce & Topping Ideas (Because Options = Joy)
| Topping | Vibe |
|---|---|
| Basil pesto | Classic, herby, aromatic |
| Hot honey | Sweet heat, addictive |
| Chili crisp | Crunch + spice |
| Sriracha mayo | Creamy kick |
| Everything seasoning | Bagel energy |
| Chopped chives | Fresh, oniony pop |
I drizzle pesto and dot with chili crisp. Sounds chaotic. Tastes elite.
📏 Nutrition Snapshot (Per Cup, Approx.)
| Calories | Protein | Carbs | Fat |
|---|---|---|---|
| 120–160 | 10–12g | 0–1g | 9–12g |
Numbers vary with toppings and cheese, obviously.
❓ Quick FAQ
- Can I use bacon or ham?
Yes, but pre-cook bacon to semi-crisp first. Ham works; it won’t crisp like prosciutto. - Do silicone muffin cups help?
Absolutely. They release cleanly and save your sanity. - How do I keep eggs from sticking?
Grease well and let cups rest 1–2 minutes before lifting out. - Can I scramble instead of cracking whole?
Totally. Whisk the eggs, pour into lined cups, add mix-ins, bake 12–15 minutes.
🎉 Final Bite
Prosciutto-wrapped egg cups deliver crispy edges, creamy yolks, and pesto bliss with almost no effort. They look brunch-fancy and work weekday-fast. Make a batch, stash a few, and flex on future you.
So yeah, if you’ve been sleeping on this, now’s the time to wake up and give it a shot. Trust me—you’ll thank yourself later. 😉
