Italian Baked Egg Cups with Prosciutto and Arugula
Prep 20 min · Cook 25 min · Serves 5 · medium
Start your day with a savory and satisfying Italian-inspired breakfast! These baked egg cups feature fluffy eggs nestled in a crispy prosciutto nest, topped with tangy arugula and Parmesan.
Ingredients
- 10 slices prosciutto, thinly sliced
- 10 eggs, large
- 2 cups arugula, roughly chopped
- 1/2 cup Parmesan cheese, grated
- 1 tbsp olive oil
- 1/4 tsp black pepper
- 1/4 tsp salt
Instructions
- 1
Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin with non-stick cooking spray.
- 2
Line each muffin cup with a slice of prosciutto, pressing it into the sides and bottom to create a nest shape.
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