If you’re looking for a high-protein breakfast that feels fancy but is incredibly simple, these Prosciutto Egg Cups are it. They’re perfect for busy mornings, brunch, or even a light lunch or snack. I love how the prosciutto gets crispy around the edges while the egg stays soft and satisfying. And the best part? You can make them ahead of time and enjoy them all week long.
Why You’ll Love These Egg Cups:
- Minimal prep and cook time
- Great for meal prep — just pop them in the fridge
- Packed with protein and greens
- Can be baked in the oven or air fryer
Ingredients
Here’s what you’ll need:
- 6 slices prosciutto
- 6 eggs
- ½ cup baby spinach
- ¼ teaspoon pepper (salt optional – the prosciutto adds natural saltiness)
Instructions
1. Preheat
Preheat your oven or air fryer to 375°F (190°C).
2. Prepare the Tin
Lightly oil muffin tin or silicone muffin cups. Gently press a slice of prosciutto into each cup, lining the bottom and sides.
3. Add Spinach
Place 4–5 baby spinach leaves into the bottom of each prosciutto cup.
4. Add Eggs
Crack one egg into each cup, directly over the spinach. Sprinkle with a little salt and pepper.
5. Bake
Oven Method
Place the muffin tin or silicone cups (on a baking sheet) in the middle rack of the oven. Bake for about 15 minutes for a medium-cooked egg.
Air Fryer Method
Carefully place the muffin tin or silicone cups in the air fryer with a bit of space between each one. Cook for 10 minutes.
6. Cool & Serve
Let them cool slightly, then gently lift each egg cup out of the tin. Serve warm or store in an airtight container for up to 3–4 days in the fridge.
Tips
- Want a runnier yolk? Check around the 8–10 minute mark.
- Reheat in the microwave or air fryer for a quick grab-and-go breakfast, lunch, or snack.
Let’s Brunch!
These egg cups have become a go-to in my weekly rotation — easy, elegant, and packed with flavor. Let me know if you try them, or tag me over on Instagram if you share!
