Name: Prosciutto Egg Cups
Ingredients: 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; Shredded cheese; Veggies (raw or cooked leftovers); Garlic, Onion or anything else you want to add for taste

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Prosciutto Egg Cups

Course Breakfast

Ingredients

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

Instructions

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.

Prosciutto Egg Cups

Prosciutto Egg Cups

Ingredients

Filling suggestions:

Instructions

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