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–+ servings
A plate of keto baked egg cups with dill on it.
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5 from 1 vote

Prosciutto Egg Cups Recipe

Savory prosciutto cradles a tender egg, creating a harmonious blend of rich and salty flavors in every bite.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Keto Breakfasts
Cuisine: American
Keyword: baked eggs, breakfast, egg cups, keto breakfast
Servings: 6
Calories: 129kcal
Author: Courtney O'Dell

Equipment

Ingredients

  • 6 slices prosciutto
  • 6 eggs
  • ¼ cup spinach
  • salt and pepper to taste
  • fresh diced dill to garnish

Instructions

  • Lay prosciutto in lightly greased muffin tin, forming a cup like a muffin liner.
  • Add a few leaves of spinach into the bottom of the inside of the prosciutto cup.
  • Add one egg to each cup.
  • Season with salt and pepper.
  • Bake at 375 for 8 minutes.
  • Check yolk - at 8 minutes the egg white should have set and the yolk should be still a little runny. Remove from oven to serve, or cook until yolk is set if you prefer it harder.
  • Garnish with fresh dill.

Nutrition

Serving: 1g | Calories: 129kcal | Carbohydrates: 1g | Protein: 14g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 206mg | Sodium: 890mg