Prosciutto Egg Cups

You bake these tasty little morsels in muffin cups and we've noticed 2 things: 1. The eggs are very difficult to wash out of the cups and 2. Ordinary muffin cups are not big enough to hold a large egg, let along an x-large or duck egg. Andee came up with the solution: a silicon muffin pan. The egg easily washes right out and they're plenty big enough for the largest eggs without overflowing. Another option which works equally well is to use a paper muffin cup liner and spray it with vegetable spray before you add the prosciutto. They'll pop right out. They are delicious right out of the oven, while the eggs are still in the medium cooked stage but they can also be eaten at room temperature or even stored in the refrigerator and reheated a bit in the microwave. This is a perfect light breakfast or lunch you eat from your hand.

avocado oil or melted ghee for greasing the muffin pan (with the silicone pan you can skip this)
8 slices prosciutto
3 1/2 tbsp chopped fresh chives
3 1/2 oz grated cheddar cheese (optional, but we always add it)
8 eggs
salt and pepper to taste (if your prosciutto is salty skip the salt altogether)

Preheat oven to 375° and lightly grease 8 muffin cups.

Line each muffin cup with 1 slice of prosciutto, covering the bottom and sides as much as possible. Divide the chives and cheese among the cups then crack 1 egg into each cup, being careful to keep the egg IN the cup.

Season each egg with salt and pepper (careful with the salt) and bake for 15 minutes until the egg whites are opaque. Loosen from the muffin cups carefully with a butter knife and serve immediately, or store in fridge for up to 4 days.

Serves 4 - 8
 ALTERNATELY:
10 slices prosciutto, cut in half
1 med. sweet potato, roasted and diced
2 peppers, poblano or bell (I use one of each)
7-8 mushrooms
1 onion
4 cups spinach, chopped
12 eggs
salt & pepper
hot sauce, optional

Sauté onions and peppers and mushrooms. Add spinach and roasted sweet potato. Cook until spinach is limp. Beat eggs, add salt, pepper and veggies. Line cups with prosciutto, pour in egg mixture.
Oven 350° 15 minutes
Makes 12-20