15-Minute Baked Prosciutto Egg Cups with Spinach
Prosciutto egg cups are an elegant, protein-rich breakfast or brunch dish that transforms simple ingredients into restaurant-quality bites. Crispy prosciutto forms edible cups that cradle a soft-baked egg with wilted spinach, creating a perfect balance of savory, tender, and satisfying textures. The prosciutto crisps in the oven while the egg cooks, releasing its salty, smoky flavor into each bite. Fresh dill adds a bright herbal finish. This dish suits anyone seeking low-carb breakfasts, meal-prep options, or impressive entertaining. Serve at brunch, as a protein-forward breakfast, or even as elegant appetizers. What sets this version apart is the simplicity and speed—ready in under 15 minutes—combined with the textural contrast of crispy prosciutto against a silky yolk.
Ingredients
- 6 prosciutto slices
- 6 eggs
- ¼ cup spinach
- salt, to taste(optional)
- pepper, to taste(optional)
- fresh dill, diced, for garnish(optional)
Instructions
- 1
Lay prosciutto in lightly greased muffin tin, forming a cup like a muffin liner
- 2
Add a few leaves of spinach into the bottom of each prosciutto cup
- 3
Add one egg to each cup
- 4
Season with salt and pepper
- 5
Bake at 375 for 8 minutes
- 6
Check yolk; egg white should have set and yolk should be still a little runny; remove to serve, or continue cooking until yolk is set if you prefer it firmer
- 7
Garnish with fresh dill
Tips
Line muffin tin generously with oil or cooking spray so prosciutto releases cleanly without sticking. This prevents tearing when removing the finished cups and ensures they maintain their crispy texture.
For runny yolks, set a timer at 8 minutes and check immediately. Oven temperatures vary; if your yolks cook faster, reduce to 7 minutes next time. Pulling eggs at the right moment makes the difference between creamy and overcooked.
Don't skip the spinach layer; it absorbs egg moisture and prevents soggy prosciutto bottoms while adding nutrition and mild earthiness that balances the salty ham.
Good to Know
Cover and refrigerate cooked cups up to 3 days. Reheat gently at 300F for 5 minutes to avoid overcooked yolks.
Assemble uncooked cups in muffin tin, cover, and refrigerate up to 8 hours before baking. Add 1-2 minutes to bake time if baking from cold.
Serve warm on a small plate with toast, greens, or fresh fruit for a balanced brunch.
Common Mistakes
Do not over-grease the tin or prosciutto will slide; use just enough to prevent sticking and maintain crispness.
Do not open oven before 8 minutes or residual heat loss will cause uneven cooking; check yolk only at the timer.
Substitutions
FAQ
Can I make prosciutto egg cups ahead of time?
Yes. Assemble cups in the tin, cover with plastic wrap, and refrigerate up to 8 hours. Bake directly from cold, adding 1-2 minutes to cooking time. Baked cups keep refrigerated 3 days and reheat gently at 300F.
What if I don't have spinach?
Use arugula, kale, or any tender greens; adjust cook time slightly for firmer greens. Diced tomato, mushroom, or cheese also work. The layer prevents the egg from sliding and absorbs moisture, so some ingredient is recommended.
How do I get a runny yolk at 375F?
Check at exactly 8 minutes; oven temps vary. If yolks set too fast, reduce to 350F or bake 7 minutes next time. The egg white sets before the yolk solidifies, creating that creamy center ideal for dipping or cutting.