This keto prosciutto baked egg cups recipe is unbelievably easy to make. You will need just two main ingredients—prosciutto slices and eggs. If you’re not a fan of prosciutto, you can replace it with bacon or ham and still get an incredibly delicious breakfast option.
You can use this recipe for meal prep or enjoy it on a busy workday as a quick breakfast-to-go. It’s an interesting twist to your usual eggs and bacon breakfast. I bet your kids will love eggs made this way and will munch on the prosciutto egg cups as quickly as possible.
A breakfast consisting of proper protein and fat is the perfect way to boost your energy levels for the rest of the day. Since making these low-carb egg cups won’t take much of your time, you’ll be tempted to bake them more often.
Egg Cup Variations
What I love the most about this breakfast type is the versatility. You can use almost anything for the baked egg cups. Of course, as you can tell from the name of this recipe, I prefer to use prosciutto, but if you don’t like it, you can swap it out for bacon or ham slices.
Of course, you can also make a variation of these egg cups for vegetarians. Aside from the meat options, you can also use different vegetables for baking the eggs in. For example, try baking the egg in avocado or bell pepper. The end result will give you a nice surprise.
Whether or not you choose to add any extra ingredients, these simple keto prosciutto baked egg cups will taste equally delicious.
If you’re a cheese fan, you can place some shredded cheese before cracking the egg inside the prosciutto muffin cup. You can choose any kind of cheese that you prefer, for example, mozzarella, Colby Jack, or cheddar cheese.
Veggies will highlight the dish's taste and add more nutrients, which is always a good thing. If I choose to add veggies, I chop up some bell pepper, carrots, and tomatoes, and then throw in minced garlic cloves. Then, I place them on the bottom of the prosciutto muffin cup and crack an egg inside.
Spinach can also be a great addition to this recipe.
How to Cook Them in an Air Fryer
If you are more comfortable using an air fryer over the oven, you can cook the egg muffin cups in the air fryer quickly and easily. But to do this, you’ll need to use separate muffin cups instead of the whole muffin baking pan since you won’t be able to fit it into average air fryers.
Baking the prosciutto egg muffin cups in the air fryer is a perfect option when you need to make just a few of them. To do so, simply place the muffin cups into the air fryer basket and air fry them for around 15-20 minutes at 375 F.
How to Store Them
You can keep these keto baked egg muffin cups in your fridge for up to 4 days. Whenever you want to serve them, simply place them in an oven preheated to 300 F for around 5 minutes.
If you have no time to wait till the oven heats up, you can warm the egg cups in the microwave in just 20-25 seconds.
This recipe is also perfect for freezing. Here’s what you should do for this:
- Bake the egg muffin cups, take them out of the muffin pan, and let them cool completely.
- Wrap each of the egg cups into plastic wrap.
- Store in freezer bags.
It is best to label the bags with a date so that you’ll know the exact time you made those. You can store the low-carb prosciutto egg cups in the freezer for 4-6 months. Before serving the frozen egg cups, let them thaw in the fridge overnight or use the microwave to reheat them.
This recipe is an example of how perfectly protein and fat can be combined into one dish. However, one thing this recipe lacks is vegetables. So, when serving a prosciutto baked egg cup for breakfast, I recommend adding some vegetables on the side.
Personally, I enjoy eating these keto prosciutto baked egg cups without anything on the side. Instead, I usually add something sweet to my breakfast.
I always keep ready dessert options in the freezer since I usually end up craving something sweet, especially after eating a savory breakfast.
If you like desserts as much as I do, here are some low-carb options that you should definitely try:
- No-Bake Coconut Cookies
- Gluten-Fee Raspberry Muffins
- Chocolate and Vanilla Panna Cotta
- Three-Layer Peanut Butter Bars
Keto Prosciutto Baked Egg Cups
- 6 slices prosciutto
- 6 large eggs
- cooking spray oil
- salt and pepper to taste
- Preheat the oven to 375 F.
- Lightly grease a muffin pan with cooking spray oil.
- Use one prosciutto slice for each muffin cup. Make sure that it fully covers the bottom and molds into the shape of the muffin cup.
- Crack an egg inside each of the muffin cups.
- Sprinkle with some salt and pepper.
- Bake for about 10-15 minutes. Cook less for runny egg yolk or more for a firm one.
- Take the muffin pan out of the oven. Let the egg cups cool for a few minutes before removing them.