thepioneerwoman
Tieghan Gerard's Prosciutto Breakfast Cups Will Make Your Mornings Even More Delicious
Learn how to make prosciutto breakfast cups by Tieghan Gerard of 'Half Baked Harvest.' You'll love her easy, feel-good recipes!
👥 6 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 15 min🔥 Cook: 10 min👤 Kara Zauberman📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●pan
- ●knife
📝 Preparation Steps
1
Preheat the oven to 425°. Lightly grease a 12-cup muffin tin.
2
In a small bowl, combine the basil, chives, lemon zest, garlic, and a pinch each of salt and red pepper flakes. Add 1/4 cup of the reserved sun-dried tomato oil. Stir the pesto to mix well.
3
In a medium bowl, combine the spinach, sun-dried tomatoes, and 1/4 cup of the pesto. Toss to combine.
4
Drape one slice of prosciutto along the bottom and up the sides of each muffin cup. If needed, tear smaller pieces to fill in any bare spots. Sprinkle half of the cheese among the muffin cups, dividing evenly. Add a spoonful of the spinach mixture to each, then carefully crack 1 egg into each. Sprinkle evenly with the remaining cheese and season with salt and pepper.
5
Bake for 10 to ⏱️ 12 minutes for runny eggs, or 13 to ⏱️ 15 minutes for completely set eggs. Gently run a butter knife around the edges of each cup to release them from the pan. Serve warm with the remaining pesto spooned over the top.
large eggs12
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