The crunch of the prosciutto and buttery yolk of the eggs make this a great Sunday morning brunch item.Ingredients
Olive oil cooking spray
6 thin slices prosciutto cut in half (or thin slices of bacon)
12 large eggs at room temperature
salt and pepper to taste
Preheat oven to 375 degrees. Spray a 12 cup non-stick muffin tin generously with cooking spray. Not just in the cup, but up the sides and over the edge a little.
Lay 1 slice of prosciutto or bacon around the edge of 6 muffin tins. It can hang over the edges a little. Take each egg and gently crack it into the prosciutto lined bowl. Sprinkle with a dash of pepper on top.
Bake in your hot oven, rotating the pan half way though cooking until your eggs are cooked to a desired set. For a soft yolk, 10-15 minutes. For a hard yolk, 15-18 minutes. Allow to cool in the pan for 5 minutes before removing with a butter knife. Serve warm with your choice of garnish.
- Serving is 2 cups
- Calories - 157
- Total Fat - 10g
- Saturated Fat - 3g
- Sodium - 344mg
- Carbohydrates - 1g
- Fiber - 0g
- Sugars - 0g
- Protein - 15g