What makes these breakfast egg muffin cups so delicious? It's the prosciutto! These egg muffin cups make an easy grab and go breakfast. The perfect breakfast idea for busy families.
You may not have time to whip up ricotta pancakes or an egg frittata, but these egg cups lined with prosciutto will be right up your alley.
You can make this egg cup recipe with as little as one ingredient really. I make these breakfast egg cups often with only 3 simple ingredients.
They are easy and quick to make and are the perfect make ahead breakfast if you are meal planning for the week.
Make these Egg Muffin Cups vegetarian or Whole30 by excluding ingredients that are off limits.
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This is another great recipe if you are on your Whole30 journey looking for breakfast ideas. Make them for breakfast, lunch, dinner or even a snack.
These egg muffin cups are just as good as my Egg Salad Sweet Potato Boats made with my homemade Avocado Mayo.
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Ingredients
These egg muffin cups are ready in 30 minutes. For the original recipe, I used only these ingredients:
- Egg Whites and or Whole Eggs
- Sliced Prosciutto
- Grape Tomatoes
- Garlic and Onion Powder
- Fresh Basil
I didn't add any salt as the prosciutto is salty enough. I lined the muffin liners with prosciutto.
It's not to say that you couldn't add more ingredients to make these egg-white muffins your own.
Instructions
These egg cups are very easy to make. Make them ahead of time or make them in the morning for breakfast, lunch or dinner.
You can use a muffin tray or muffin liners. If using a muffin tray, make sure that you are greasing it so that the egg muffin cups come out easily and don't get stuck to the tray.
Line your muffin cups with prosciutto. Make sure that you press the prosciutto against the wall of the cup. Otherwise you will get your egg mixture rising up behind the prosciutto. You want the prosciutto to be the vessel holding your egg muffin cup together.
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2
You can use any combination of eggs and egg whites. Whisk the eggs together so that you get a smooth consistency. Add garlic powder and onion powder. Do not add any salt.
For 4 egg muffin cups, I recommend you use:
- 4 eggs, or
- 2 whole eggs and ½ cup egg whites, or
- 1 cup of egg whites
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4
Use a measuring cup to pour the egg mixture into the muffin tray/cups.
Top the egg cup muffin with tomato and basil. (I used micro basil, but you can use fresh basil leaves or dry basil)
Bake at 350° F for 30 minutes.
Top Tip
Use a measuring cup to whisk the egg and then easily pour it into the muffin tray or muffin liners so that the egg mixture isn't spilling everywhere and making a mess.
How to make these Egg Cups Unique
This egg cup recipe doesn't have to be so boring.
You can make these your own by adding your favorite ingredients. You can leave out animal protein if you are vegetarian. If you are not on Whole30 you can add cheese.
Here are some ingredient ideas to make these egg cups unique:
- Olives
- Cheddar Cheese
- Vegetables (broccoli, peppers, mushrooms, etc.)
- Use whole eggs or egg whites
- Capers
- Herbs
- Sundried tomatoes
- Ricotta, mozzarella, feta or other cheese
- dip them in chipotle mayo
Servings
What makes prepping these egg cups so great is that you can control how many you want to make. Use approximately one small egg per cup or ¼ cup of egg whites per cup.
If you are using whole eggs, remember to beat them otherwise they will cook unevenly.
I normally make 4 egg cups so that I can eat 2 every other day during the week at breakfast time. Even though these egg cups are good, I try to eat eggs in moderation. All foods are good for you in moderation, right?
Equipment
You can make clean up easy by using re-usable silicone muffin liners or a silicone muffin tray.
Parchment paper also makes for easy clean-up.
This page contains affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site! As an Amazon Associate I earn from qualifying purchases.
Visit my shop to see my favorite equipment and products to use in the kitchen.
Storage
These egg cup muffins should be consumed right away. I recommend that you consume them within 3-4 days of making them. If you are making them as part of a meal plan for the week, I suggest that you freeze them and take them out as you need them.
Remember to defrost them overnight in the refrigerator the day before you plan to consume them.
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
For Canadian Guidelines check Government of Canada's Food and Safety Guidelines for further information and resources.
Other breakfast ideas
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Recipe Details
Breakfast Egg Cups
What makes these breakfast egg cup muffins so delicious? It's the prosciutto! These egg cup muffins make an easy make ahead grab and go breakfast. The perfect breakfast idea for busy families.
Ingredients
- 4 slices of prosiutto
- 4 eggs
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 2 grape tomatoes
- Fresh Basil Leaves
Instructions
- Heat oven to 350ºF
- Line muffin cups with prosciutto.
- Whisk together the eggs, onion powder and garlic powder together.
- Using a measuring cup pour the mixture into the muffin cups ¾ of the way full. Do not fill muffin cups all the way to the top.
- Place half of a grape tomato and a basil leaf in each egg cup muffin.
- Bake in oven or toaster oven for 30 minutes or until done.
Nutrition Information:
Yield:
2Serving Size:
1 Egg MuffinAmount Per Serving: Calories: 147Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 372mgSodium: 143mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 13g
Nutrition data is calculated automatically by Nutritionix and isn't always accurate. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health.
Terri says
There is nothing like prosciutto with eggs! And I love how simple these are!
Joyce says
Yum! This is something I can see myself making for breakfast!
nancy says
I love that you can prep these ahead of time and jump starting the day!! the prosciutto would be a lovely salty mix to the eggs!
Bernice Hill says
I've only had these a few times...but each time the prosciutto is the cup part and the egg is inside. Is it difficult to remove the egg from the liner? I love that you can prep these ahead of time, I'm less likely to skip breakfast then!
AmyG says
Hi Bernice,
I actually do line the cups with the prosciutto. And even then the egg white seems to seep out. If you use silicone muffin liners they will not stick. Clean up is a breeze. A great treat all around especially as a grab and go breakfast or lunch.
Julia Pinney says
I absolutely love any kind of breakfast cups. These look amazing, thanks for sharing. Pinning for later.