Prosciutto-Wrapped Baked Eggs (Simple 30-Minute Breakfast)

If you’re looking for a quick, protein-packed breakfast that feels a little elevated but is incredibly simple to make, these Prosciutto Egg Cups are it.

Salty prosciutto forms the perfect crispy little “crust,” while the eggs bake up soft and creamy inside. Add a spoonful of basil pesto and juicy cherry tomatoes, and you’ve got a breakfast that looks impressive but takes less than 30 minutes from start to finish.

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These are perfect for:

• Weekend brunch
• Meal prep breakfasts
• Low-carb mornings
• Hosting overnight guests
• Holiday breakfast spreads

They’re naturally gluten-free, high in protein, and so easy to customize.

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Why You’ll Love This Recipe

• No complicated prep
• Minimal ingredients
• Naturally low carb
• Easy to make ahead
• Beautiful presentation straight from the muffin tin

Plus, they reheat beautifully — making them ideal for busy weekday mornings.

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Ingredients

• Nonstick cooking spray
• 8 slices prosciutto
• 8 eggs
• Black pepper, to taste
• 8 teaspoons basil pesto
• 8 cherry or grape tomatoes, halved

Simple ingredients, big flavor.

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How to Make Prosciutto Egg Cups

Step 1: Prepare the Muffin Tin

Preheat your oven to 350°F.
Lightly coat 8 standard (2½-inch) muffin cups with nonstick cooking spray.

Gently press one slice of prosciutto into each muffin cup, pressing it along the bottom and up the sides. Pleat as needed so it fits snugly and forms a cup.

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Step 2: Add the Eggs

Crack each egg into a small dish first (this helps prevent shell accidents), then carefully slide it into a prosciutto-lined cup.

Sprinkle with black pepper.

Spoon about 1 teaspoon of pesto onto each egg, then top with two tomato halves.

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Step 3: Bake

Bake for 18–20 minutes, or until the egg whites are completely set and the yolks reach your desired doneness.

Let them stand in the muffin tin for 3–5 minutes.

Run a thin knife or small offset spatula around the edges and carefully lift them out.

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Tips for Perfect Egg Cups

• For firmer yolks: Bake closer to 20 minutes.
• For slightly runny yolks: Check at 16–17 minutes.
• Don’t skip spraying the pan. Even with prosciutto, it helps release cleanly.
• Let them rest before removing so they hold their shape.

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Make-Ahead & Storage

• Store in an airtight container in the refrigerator for up to 4 days.
• Reheat in the microwave for 30–45 seconds.
• Best enjoyed fresh, but they’re still delicious reheated.

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Variations

Want to switch it up? Try:

• Shredded mozzarella or goat cheese
• Spinach instead of pesto
• Sun-dried tomatoes
• A sprinkle of red pepper flakes
• Swap prosciutto for thin ham or turkey slices

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Serving Ideas

Serve these with:

• Fresh fruit
• Toasted sourdough
• A simple arugula salad
• Roasted breakfast potatoes

They’re elegant enough for brunch but easy enough for everyday mornings.

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