Best Eggs Baked In Crispy Prosciutto Baskets Recipes

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PROSCIUTTO BAKED EGG CUPS



Prosciutto Baked Egg Cups image

Prosciutto Baked Eggs Cups are an easy and healthy make ahead breakfast boasting 10 grams of protein with only 116 calories per serving!

Provided by Krista @ JoyfulHealthyEats.com

Categories     Breakfast

Time 20m

Number Of Ingredients 8

12 slices of proscuitto
12 whole eggs
1 tablespoon of grape seed oil
4 cups baby spinach
1 roasted red pepper, diced
1 garlic clove, minced
salt & pepper to taste
garnish: chopped chives

Steps:

  • Preheat oven to 425 degrees F.
  • Heat a medium saute pan to medium high heat, add grape seed oil and garlic to a pan. Saute for 30 seconds, stirring the whole time. Next, add spinach to the pan and saute for 2-3 minutes until wilted. Season with salt. Add in the roasted red pepper, saute for another minute and remove from heat and set aside.
  • Spray a 12 cup muffin pan with cooking spray.
  • Fill each muffin cup with prosciutto, making sure to line the bottom and sides of the cup (using little pieces to patch in holes as necessary.)
  • Then fill in each muffin cup with 1-2 tablespoons of the spinach mixture.
  • Carefully crack 1 egg into each muffin cup. Season with cracked black pepper.
  • Bake for 10 minutes for runny eggs or 13-15 minutes for set eggs.
  • Garnish with chopped chives.

Nutrition Facts : ServingSize 1 egg cup, Calories 116 calories, Sugar 0 g, Sodium 565 mg, Fat 8 g, SaturatedFat 2 g, Carbohydrate 1 g, Fiber 0 g, Protein 10 g, Cholesterol 196 mg

EGGS IN BASKETS



Eggs in Baskets image

Provided by Sunny Anderson

Time 1h10m

Yield 6 servings

Number Of Ingredients 8

3 large russet potatoes, peeled
1/2 stick unsalted butter, melted
Kosher salt and freshly cracked black pepper
Nonstick cooking spray
6 slices prosciutto, about 2 1/2 ounces, chopped
2 tablespoons maple syrup
6 eggs
3/4 cup shredded provolone

Steps:

  • Special equipment: jumbo sized 6-cup muffin tin
  • Heat the oven to 350 degrees F.
  • In a food processor fitted with the grater attachment, push chunks of the potato through the chute to grate. Once all the potatoes are grated, put them into a piece of cheesecloth or a clean kitchen towel and squeeze to remove the moisture. Add the potatoes to a large bowl, stir in the melted butter and season well with salt and pepper, to taste.
  • Spray the muffin tin lightly with nonstick cooking spray. Press the grated potatoes evenly into the muffin cups being sure the potatoes go up the sides and a thin layer and covers the bottom. Bake until the top edges turn light golden brown and the potatoes are cooked through, about 35 to 40 minutes.
  • Meanwhile, in a small bowl toss together the prosciutto with maple syrup and a few grinds of freshly ground black pepper. Set aside.
  • Remove the potatoes from the oven and gently crack an egg into each cup. Bake until the egg whites set but the yolk remains runny, about 6 to 8 minutes.
  • Remove from the oven and set the oven to broil. Top the eggs with grated cheese and put the maple prosciutto on another sheet tray. Broil both until cheese melts, and prosciutto crisps slightly, about 1 minute.
  • Top the eggs with crispy prosciutto and serve immediately.

EGGS BAKED IN CRISPY PROSCIUTTO BASKETS



Eggs Baked in Crispy Prosciutto Baskets image

Luscious, cheesy eggs baked inside prosciutto "baskets" make a craveable finger-friendly brunch main.

Provided by Molly Baz

Categories     Egg     Breakfast     Prosciutto     Thyme     Brunch     Cheese

Number Of Ingredients 10

Olive oil (for pan)
12 slices prosciutto (about 6 ounces)
1 cup grated Gruyère (about 2 1/2 ounces)
12 large eggs
1/4 cup heavy cream
1 teaspoon chopped thyme
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Special Equipment
A standard 12-cup muffin pan

Steps:

  • Preheat oven to 375ºF. Lightly grease muffin pan with oil. Place 1 slice of prosciutto in each muffin cup, being sure to fully cover bottom and sides and leaving about a 1/4" overhang on all sides. Spoon 1 heaping Tbsp. cheese into each prosciutto cup. Crack 1 egg into each, being careful not to break yolk. Drizzle 1 tsp. cream over each egg, then top with a pinch of thyme, salt, and pepper.
  • Bake until whites have just set, about 15 minutes. Transfer pan to a wire rack and let cool 3 minutes. Run a knife around edges of prosciutto baskets and scoop out of pan. Serve immediately.

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