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Prosciutto Egg Cups

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"Use a standard muffin pan to make easy egg cups, like a quiche. These are easy to make and you can change the ingredients to whatever you like. Make them ahead and freeze or refrigerate and reheat in the microwave. This can easily be doubled."
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Ingredients

50 m servings 85 cals
Original recipe yields 6 servings (6 egg cups)

Directions

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  1. Cook and stir onion, brown sugar, and vinegar in a skillet over medium heat until onion is golden, about 20 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C). Spray a 6-muffin tin with cooking spray.
  3. Whisk egg whites and eggs in a large measuring cup.
  4. Fill each muffin cup halfway with egg mixture. Scatter onion, Gouda cheese, and prosciutto cubes on top. Cover with remaining egg mixture, leaving 1/4-inch space at the top for eggs to rise.
  5. Bake in the preheated oven until golden brown on top, about 20 minutes.

Footnotes

  • Cook's Note:
  • If you use a large muffin tin you will need to add more eggs and filling as well as cook it longer. I use the "back in the day" size muffin tin.

Nutrition Facts


Per Serving: 85 calories; 3.9 g fat; 6.2 g carbohydrates; 6.7 g protein; 70 mg cholesterol; 150 mg sodium. Full nutrition

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