Paleo Prosciutto Egg Cups Recipe

[Marich]

Hey guys! Yesterday morning, I whipped up these Paleo Prosciutto Egg Cups, and wow, they turned out even better than expected! I’ve been wanting to try this recipe for weeks, and let me tell you, it was totally worth the wait. Super easy, low-carb, and packed with flavor! Here’s how you can make them too.

Ingredients:

• 1/3 cup extra-virgin olive oil
• 6 large thin slices of prosciutto (about 1/3 pound)
• 6 large eggs
• 1/2 medium tomato, cut into thin wedges
• 1/2 cup fresh basil leaves, chopped
• 1/4 cup toasted walnuts, chopped
• 1/4 teaspoon red pepper flakes
• 1 small clove garlic, finely grated

Directions:

1. Preheat your oven to 400°F and place a rack in the center.
2. Brush 6 muffin cups with about 2 tablespoons of olive oil. Don’t worry if the oil pools at the bottom, that’s totally fine.
3. Line each muffin cup with a slice of prosciutto, folding and overlapping the slices so the entire cup is covered.
4. Crack one egg into each prosciutto cup, and place a tomato wedge on top. Keep the extra tomato wedges for later.
5. Bake for 8 to 10 minutes, or until the egg whites are set but still slightly wobbly. The eggs will continue to cook after you remove them from the oven.
6. Let them cool for about 5 minutes. Use a spatula to gently lift the prosciutto cups out of the muffin tin.
7. In a small bowl, mix the basil, walnuts, red pepper flakes, garlic, and the remaining olive oil. Spoon this mixture over the egg cups and serve with the extra tomato wedges.

And that’s it! These egg cups are perfect for breakfast, brunch, or even as a snack. They seriously hit the spot!​

 

[otterlyslick]

These Paleo Prosciutto Egg Cups look so tasty! I love how simple and healthy they are. They seem perfect for breakfast or a snack. I can’t wait to try making these myself!