🍳 Prosciutto-Wrapped Baked Eggs
Crispy prosciutto-wrapped baked eggs topped with fresh basil pesto and juicy cherry tomatoes. An easy 30-minute low carb breakfast recipe perfect for brunch, meal prep, or a high-protein morning.
- Prep Time: 10 MINS
- Cook Time: 20 MINS
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: BRUNCH
- Method: Baking
- Cuisine: Breakfast
Ingredients
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Nonstick cooking spray
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8 slices prosciutto
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8 large eggs
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8 teaspoons basil pesto
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8 cherry or grape tomatoes, halved
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Freshly ground black pepper, to taste
Instructions
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Preheat oven to 350°F. Lightly spray 8 standard muffin cups with nonstick cooking spray.
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Line with prosciutto. Press one slice of prosciutto into each muffin cup, covering the bottom and sides. Pleat gently as needed.
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Add eggs. Crack each egg into a small bowl, then carefully slide it into the prosciutto-lined cup.
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Top. Spoon about 1 teaspoon pesto onto each egg. Add two tomato halves and sprinkle with black pepper.
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Bake for 18–20 minutes, or until egg whites are set and yolks reach desired doneness.
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Rest for 3–5 minutes before carefully loosening edges with a knife and removing from the pan.
Notes
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For firmer yolks, bake closer to 20 minutes.
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For slightly runny yolks, check at 16–17 minutes.
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Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1
- Calories: 138
- Sugar: 1G
- Fat: 10G
- Carbohydrates: 2G
- Fiber: 0G
- Protein: 11G
Find it online: https://www.firsthomelovelife.com/prosciutto-wrapped-baked-eggs/