Prosciutto Egg Cups Recipe

September 1st, 2016

If you’re looking for a crowd-pleasing brunch dish that won’t keep you held up in the kitchen, here it is. This recipe brings together luscious baked eggs, melted creamy gruyère, and crispy prosciutto for a fancy-looking yet simple Sunday morning meal. Just layer all the ingredients in muffin tins, pop in the oven to bake, and they’re done!

Prosciutto Egg Cups

Yield: 12 servings
Active Time: 8 minutes
Total Time: 25 minutes


Olive oil
24 slices prosciutto
1 cup grated gruyère cheese
12 large eggs
Sea salt
Freshly ground pepper
2 to 3 tablespoons fresh thyme leaves


Preheat oven to 375 degrees and lightly grease muffin tin cups with olive oil.

Place 2 slices of prosciutto in each cup making sure to fully cover the bottom and the sides, leaving about ½-inch overhang on all sides. Divide the cheese between the prosciutto cups, crack one egg into each, being careful not to break the yolk. Season with salt, pepper, and thyme leaves, and bake about 15 minutes or until the whites have set and the yolks are still runny. Run a knife along the edges of each cup to unmold and serve warm.


Photo credit: Paul Delmont

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This article is related to: Breakfast Recipes, brunch, Paleo, Paleo Recipes, Recipes

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Merce MuseThrive Market Food Editor

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