Prosciutto Egg Cups
These prosciutto egg cups are your answer. Wrapped in salty, savory prosciutto and filled with creamy eggs and melted cheese, they’re a rich, satisfying option for a carnivore diet breakfast recipe. With minimal prep and maximum flavor, these egg cups are perfect for meal prep or a simple yet indulgent morning treat.
Ingredients
- 6 slices prosciutto about 3 ounces
- ¾ cup shredded cheese such as cheddar (about 3 ounces)
- 6 large eggs
- Smoked salt or kosher salt for garnish
- Chopped cooked bacon for garnish (optional)
Instructions
- Preheat your oven to 375°F.
- Take a slice of prosciutto and line one well of the muffin pan, covering the bottom and sides to prevent the egg and cheese from sticking. Repeat this step with the remaining slices to form 6 cups.
- Spoon 2 tablespoons of shredded cheese into each prosciutto-lined cup. Crack an egg into each cup on top of the cheese.
- Bake the cups for 25 minutes, or until the eggs are medium-cooked with yolks that are just set and creamy.
- Garnish with a sprinkle of smoked salt and, if desired, some chopped bacon for an added crunch.
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