Here’s another great make-ahead breakfast. You can make these proscuitto egg cups and keep them in the fridge for a few days. They’re also a great “grab and go” snack so they never last very long in my fridge!
To make 6 cups:
- 6 eggs
- 9-12 slices of prosciutto (1.5 – 2 slices per cup, depending on how deep your muffin tray is)
- Coconut oil for greasing the muffin tin
- Spring onions (optional)
Grease 6 holes in a muffin tray with coconut oil.
Use one and a half slices of prosciutto to line each hole, creating cups.
Crack one egg into each prosciutto cup and sprinkle with pepper.
Bake in a preheated oven at 200C for about 12-15 minutes, until the egg whites are set and the yolks are still a little runny.
Top with sliced spring onion.