Ingredients
Method
- Preheat oven to 375 degrees F. Line a regular nonstick muffin tin with a single slice of prosciutto in each of 12 tins, ensuring it forms a cup.
- In a medium bowl, whisk the 6 large eggs until well combined. Stir in the 1 cup shredded cheddar cheese, 1/4 cup minced white onion, 4 ounces browned and crumbled pork breakfast sausage, and 1/8 teaspoon garlic powder.
- Divide the egg mixture evenly among the 12 prosciutto-lined muffin cups, filling each approximately halfway.
- Bake for 13-15 minutes, or until the egg is puffy and the center is set, indicating it's fully cooked.
Notes
- Don't overfill the prosciutto cups; they should be about halfway full to prevent overflow and ensure even cooking.
- For perfectly set eggs, cook until the center is just firm but still slightly jiggly. Overcooking can lead to rubbery eggs.
- Store leftover egg cups in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave for 30-60 seconds or in a preheated oven at 300°F (150°C) for 5-7 minutes. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For perfectly set eggs, cook until the center is just firm but still slightly jiggly. Overcooking can lead to rubbery eggs.
- Store leftover egg cups in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave for 30-60 seconds or in a preheated oven at 300°F (150°C) for 5-7 minutes. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.