This weekend I experimented a little in the kitchen by attempting to make Prosciutto Egg Cups for breakfast. Rather than following a tried and true recipe for the first go-round and tweaking to my liking, I tried to make up the recipe from the start. The result didn’t turn out quite as I had hoped. Prosciutto Egg Cups are supposed to look like this:
Or, like this:
But, my version looked more like egg muffins. Whoops!
They were still pretty yummy and I think the main problem was that I scrambled the eggs first rather than dropping the whole egg into the Prosciutto. That’s what happens when you don’t follow a recipe.
I made two, ate one, and stuck the other in the fridge to see if it would hold up overnight. It did, which is exciting because now I feel like I can make a few of these on Sunday afternoon and have breakfast taken care of for the first few days of the week! If you are going to use this as a grab-and-go breakfast item, I’d recommend heating it up. Cold eggs aren’t very tasty. In fact, they are pretty gross.
Prosciutto, Asparagus, Egg “Muffins”
- 2 stalks of asparagus, roughly chopped
- 2 baby bella mushrooms, roughly chopped
- 2 eggs
- 4-6 slices of Prosciutto
- Preheat oven to 375˚.
- Roughly chop asparagus and mushrooms and set aside.
- Line 2 ramekins (you could also use a muffin tin) with Prosciutto slices until the bottom and sides are completely covered.
- Add the asparagus and mushrooms to the ramekins.
- In a small bowl, whisk eggs. Add eggs to ramekins.
- Bake for 25-30 minutes. (I did mine for 27 minutes because they were still a little runny looking at 25 minutes).
- When finished cooking, let stand for a few minutes. Slide a knife around the edge of the ramekins to loosen the “muffin.” Serve warm.