Prosciutto Egg Cups

Course Breakfast


  • 12 large slices of proscuitto (thinly sliced)
  • 10-12 eggs (i egg per cup unless eggs are very large)
  • 1-2 cups filling of choice (see below)
  • 1 tbsp 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°F degrees .
  • 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.