Prosciutto Egg Cups
I realize I’m not exactly reinventing the wheel with these egg cups. I get it you guys, okay? But I happen to love MY version, which is why I wanted to share them for the world to see today!
Good golly my food photography needs a little love. Sadly that aspect of this blog happens to be at the back of my mind. I’m always focused on creating healthy, delicious, nutrient dense meals. And I am one of the rare humans that doesn’t mind eating the same exact meal five days in a row. Meal prepping works so well for me. It’s why you’ll see a lot of practical, not so sexy food photography here. I make my food in batches and eat it throughout the week. It’s real life over here, like I assume it is for many of the readers of this blog.
Whole30 compliant meal prep breakfasts can be HARD. Breakfast is what I seem to struggle with the most every time I do a round. Before I get good and sick of eggs, I like to make this recipe. Something about the salt in the prosciutto really does it for me. I’m also a sucker for the sauteed onions.
I made this as a little side dish for my boyfriend’s parents this past Mother’s Day. I also made suuuuuper unhealthy (but freaking delicious) French toast from Chrissy Teigen’s cookbook. And you know what? My little egg cups were the menu item that got the most compliments. This day shall go down in history as the day I that out shined a supermodel with a healthier meal *brushes shoulder*
With a grand total of six whopping ingredients, I knew I had to share them on my blog. The fact that they are Whole30 compliant and paleo as written is just another bonus. Make them and enjoy them for days!
Ingredients
Method
- Preheat oven to 350° F. Line a muffin tin with 10 silicone or parchment paper liners. Place one piece of prosciutto in each silicone cup and form the prosciutto slice to the cup.
- Melt the coconut oil in a small skillet over medium heat. Add the onions and saute, stirring occasionally, until soft and translucent, about 7-10 minutes. Remove from heat.
- In a medium bowl, whisk the eggs. Add nut milk or water, fresh ground black pepper, and whisk until combined.
- Use a small spoon to distribute the onions evenly into the ten prosciutto cups. Distribute the egg mixture evenly over the onions. Bake at 350° F for 23-25 minutes, until eggs are set and are no longer jiggly.
