March 31, 2023
Prosciutto & Zucchini Egg Cups
Need an easy HANDS off brunch idea? Make these cute little egg cups. You can make them all with proscuitto, or all with zucchini to make them vegetarian OR do half & half! They require minimal upfront effort and just need to be popped into the oven 15 minutes before you sit down for brunch. Also, a wonderful idea for meal prepping. They can be re-heated and stored for up to 4 days. Option to make them dairy free by leaving out the cheese!
SERVES: 6
Prep Time
10 MIN
Cook Time
15 MIN
Total Time
25 MIN
Ingredients
12 eggs
6 slices prosciutto
6 slices zucchini
¼ cup shredded parmesan
¼ cup chives
1 tsp salt
1 tsp pepper
6 slices prosciutto
6 slices zucchini
¼ cup shredded parmesan
¼ cup chives
1 tsp salt
1 tsp pepper
Directions
1. Preheat oven to 375°F
2. Generously grease a muffin tin with cooking spray
3. Add prosciutto and/or zucchini to the bottom
4. Top with a cracked egg
5. Sprinkle with salt, pepper, cheese and chives
6. Bake for 15 minutes and let sit in muffin tin for 5 minutes
7. Gently remove and serve immediately
8. Store in an airtight container in the fridge for up to 4 days
2. Generously grease a muffin tin with cooking spray
3. Add prosciutto and/or zucchini to the bottom
4. Top with a cracked egg
5. Sprinkle with salt, pepper, cheese and chives
6. Bake for 15 minutes and let sit in muffin tin for 5 minutes
7. Gently remove and serve immediately
8. Store in an airtight container in the fridge for up to 4 days
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