Easy Egg Cups

These quick and easy egg cups are the perfect recipe for two possibilities:

1. Entertaining a large group  (major crowd pleaser)
2. Make-ahead breakfast for a family on-the-go

Yes, despite how truly simple they are to make, everyone will be raving and asking for more.  Not to mention that you only need SIX ingredients.  Now, if the kiddos aren’t so into the “fancy” version – see the simplified version below.

Egg cups are great reheated too.  Simply microwave on high for 30-45 seconds and enjoy.  After cooking, the eggs can be stored, refrigerated, for 3-4 days.  Let’s dig in…

Easy Egg Cups

Makes: 12 cups

Ingredients:

• 12 pieces sliced prosciutto
• 12 eggs
• 1 handful basil leaves, shredded
• 1/2 cup shredded mozzarella cheese
• fresh ground pepper to taste
• salt to taste (ground Pink Himalayan is my favorite)

Instructions:

Preheat oven to 350 degrees.  Grease 12 cup muffin tin.  Lay one piece of prosciutto in each cup to gently cover the entire surface.  Sprinkle a few pieces of basil and mozzarella cheese into each cup.  Crack one egg into each cup.  Top each egg with a few sprinkles of basil and mozzarella cheese.  Finally, top each cup with a grind of fresh pepper and salt.  Bake on the center rack of oven for 15-18 minutes, until edges of prosciutto are crisp and egg is cooked through.

Even Easier Egg Cups

Got a herd of kids to feed too?  Try this simplified version.

Ingredients:

• 12 eggs
• 1/2 cup shredded mozzarella cheese
• 1/4 cup milk
• salt to taste

Instructions:

Preheat oven to 350 degrees.  Grease 12 cup muffin tin.  Combine all ingredients into a small bowl and mix well.  Divide mixture between 12 cups.  Bake 15-18 minutes until edges are golden brown and egg is cooked through.

Don’t be shy – get those kiddos in the kitchen to help make their masterpiece dish.  This dish is definitely simple enough to stir or sprinkle in the ingredients!  Have fun!