Breakfast Egg Cups

What makes these Breakfast Egg Muffin Cups so delicious? It's the prosciutto! Not to mention they are an easy grab and go breakfast. The perfect breakfast idea for busy families.

You may not have time to whip up r icotta pancakes or an egg frittata, but these egg cups lined with prosciutto will be right up your alley.

5 from 2 votes

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Prep Time 10

Cook Time 30

Total Time 40

Course Breakfasts

Cuisine American

Servings

Calories 147 kcal

Equipment

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

Serving: 1Egg MuffinCalories: 147kcalCarbohydrates: 2gProtein: 13gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 6gCholesterol: 372mgSodium: 143mgSugar: 1g

Keyword Breakfast Egg Cup Muffins, paleo, whole30

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