Baked Prosciutto Egg Cups

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baked egg cups

Baked Prosciutto Egg Cups

Course: Breakfast & Brunch
Double down on brunch with these ridiculously delicious, all-in-one egg cups brought to you by Claire, our equally delicious Private Events coordinator.
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  • 10 oz prosciutto *24 slices
  • 2 tbsp Grated Gruyere or Parmesan cheese
  • 1 tbsp Minced shallots
  • 2 tbsp Heavy cream
  • 3-4 sprig Fresh thyme
  • Freshly ground Black pepper
  • 12 Eggs


  • Preheat the oven to 350F. Line each muffin tin with two criss-crossed pieces of prosciutto; you’ll want to make sure the inside of each tin is entirely lined. Place a touch of cheese at the bottom of each cup.
  • Crack an egg into each cup, then sprinkle a touch of cream over each egg.
  • Top each egg with shallots and thyme and add a bit of pepper.
  • Bake for 10-12 minutes, depending on how set you like your eggs. Cool for 10 minutes before removing the egg cups from their pan. Serves 12.