Prosciutto Egg Cups


  • 12 large slices prosciutto (thinly sliced)

  • 10-12 eggs (typically 1 egg per cup unless your eggs are very large)

  • 1-2 cups filling of choice (see below)

  • 1 Tbl FRENCH PANTRY herb blend of choice

  • Salt & pepper to taste

Filling Suggestions:

  • Shredded cheese
  • Veggies (raw or cooked leftovers)
  • Garlic, Onion or anything else you want to add for taste



    Preheat oven to 400 degrees F.

    Place Flexipan Straight Muffin Tray on your Perforated Baking Sheet. Place 1 slice of prosciutto into each muffin shape and set aside.

    In Stainless Mixing Bowl, whisk eggs well.  Whisk in herb blend, salt & pepper if desired.  Add additional fillings to the egg mixture and stir to combine.

    Using our mini ladle, fill each muffin shape with the egg mixture.  Bake for 15-20 minutes or until eggs are cooked through.  Let cool slightly (5-10 minutes) before taking out of the muffin tray.


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