A Cup O' Breakfast Goodness

Over the Christmas holiday, my cousin Jennifer baked up a wonderful breakfast of Prosciutto Egg Cups for the whole family.  I am a huge fan of breakfast, and these were even delicious reheated the next day.  Rachel Ray has a recipe for them here. 

These can be done in muffin tins, which is very handy when you're cooking for a large group, or individually in ramekins, which is very handy when you're cooking for just yourself.   I decided to give them a try a couple of mornings ago.  I was in the mooda for Gouda, so I used it in place of the Mozzarella.  And skipped the basil since I forgot to buy some, but it woulda been better with basil. In the interest of fat reduction, I thought about subbing turkey bacon, but one slice of prosciutto is only around 30-40 calories, so it's really not too bad, as long as you don't overdo it on the cheese. 

Fresh from the (toaster) oven.

Nice and simple, just coat your ramekin with a little cooking spray, layer in your prosciutto and cheese, crack in your egg, squeeze in a little more cheese because cheese is yummy, pop it in the oven (the toaster oven is perfect for this!) and bake until the egg white is set.


After they have had a chance to cool a bit, use a knife to nudge them from their cups and slide them out onto a plate.  A dash of salt and pepper and they are ready to enjoy!