These prosciutto ricotta egg cups are a great way to change-up your breakfast! They are perfect for meal prep and easy to eat or take on the go!
Pro tips:
- I buy my prosciutto from the deli so it’s most cost effective. For this recipe, I like Boar’s Head Prosciutto di Piccolo since it’s not imported, it’s fairly budget friendly. You can also use ham if you’d prefer, but slice it thinly so it crisps up nicely.
- I also make these with the tiny mozzarella balls instead of ricotta, for a caprese twist, but in general prefer the ricotta.
- If you don’t have silicone muffin cups or a silicon muffin pan, make sure you oil your muffin pan very well. I find the silicone option worth it for easy clean-up.
Prosciutto Ricotta egg cups
- January 24, 2021
- 12 cups
- Print this
Ingredients
- 12 slices of prosciutto, medium thickness
- 12 eggs
- 12 grape tomatoes, sliced in half
- 12 tbsp part-skim, ricotta
- salt and pepper
Directions
- Step 1
- Preheat oven to 350°F. Spray your muffin pan with olive oil.
- Step 2
- Layer each cup with a prosciutto slice.
- Step 3
- Crack each egg into each muffin cup.
- Step 4
- Add two slices of grape tomatoes to each cup.
- Step 5
- Add 1 tbsp of part-skim ricotta to each cup.
- Step 6
- Top with salt and pepper.
- Step 7
- Bake for 30 minutes at 350°F. Remove from oven and use a knife to run around the edge of each cup to loosen the egg cup. Once cool, remove from pan and store in fridge in a glass container.
- Step 8
- To reheat an egg cup, microwave for 60 seconds.
