Prosciutto Egg Cups by

Prosciutto Egg Cups

  • Author: Ashley Thomas
  • Yield: 12 1x


  • 12 slices prosciutto
  • 6 large/jumbo eggs
  • 1 serrano pepper, seeds removed, minced
  • ¼ red onion, finely chopped
  • 34 baby portobello mushrooms, finely chopped
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne
  • pinch of salt
  • 1 ounce chèvre, optional


  1. Preheat the oven to 375°F.
  2. Liberally grease a muffin pan.
  3. Cut a prosciutto slice in half and line one muffin well using both pieces. Repeat until all of the muffin wells are lined.
  4. In a large bowl, combine the eggs, serrano pepper, red onion, baby portobello mushrooms, and spices and mix well. Pour the egg mixture into the prosciutto-lined wells and top with crumbed chèvre if using.
  5. Bake at 375°F for 15 minutes.


If not using prosciutto, be sure to add more salt.