Prosciutto Egg Cups
prosciutto egg cups 2

Prosciutto Egg Cups

If you love eating a hot breakfast in the morning – but not all the cooking and cleanup – then this recipe is for you!

These prosciutto egg cups are a nutrient-packed, high-protein, portable breakfast that can can be made ahead of time… and enjoyed all week long. Best of all, they can be filled with a variety of delicious ingredients to suit your taste. We’ve used organic spinach, onion and cherry tomatoes here, but mushrooms, roasted peppers, sausage or bacon would be delicious, as well.

Prosciutto Egg Cups (Plus More Make-Ahead Breakfasts)

Need more ideas for a healthy breakfast? Try our make-ahead Mexican Beef Egg Muffins or Paleo Donuts for satisfying and nutrient-rich on-the-go breakfasts. Looking for freezer-friendly options? High-protein, grain-free muffins – like our Pumpkin Chia Blueberry Muffins  – are an excellent choice that only requires a quick toasting and slather of grass-fed butter…  and you’re out the door!

Quick and delicious Prosciutto Egg Cups

4.0 from 1 reviews
Prosciutto Egg Cups Recipe
Prep time
Cook time
Total time
Serves: 12 egg cups (2 egg cups per serving)
  • 8 large pastured eggs
  • ¼ cup organic coconut milk
  • 1 Tbsp Bob’s Red Mill Organic Coconut Flour
  • 2 cups organic spinach
  • 12 paper thin slices pastured prosciutto
  • 2 Tbsp virgin coconut oil
  • ½ small organic onion, diced
  • 1 cup cherry tomatoes, halved
  1. Preheat oven to 375 F and line a muffin tin with liners.
  2. In a safe, nonstick skillet, add the oil and heat over medium heat. Add the onions and saute until translucent.
  3. Add the spinach and saute 2 minutes to wilt. Set vegetables aside to cool slightly.
  4. In a medium bowl, whisk together the eggs and coconut milk. Add the coconut flour, a little at a time and whisk to combine. Mixture will thicken up a bit. Season wit salt and pepper. Stir in vegetables.
  5. Line each muffin cup with a slice of proscuitto, taking care to cover the sides and bottom.Spoon batter into the proscuitto cups and top with cherry tomatoes.
  6. Transfer to oven and bake 18-20 minutes.

Prosciutto Egg Cups - Nutrition Information Per Serving

prosciutto egg cups nutrition information
Nutrient Information Per Batch

1048.16 kcal Calories, 306.2 mg Calcium, 20.5 g Carbohydrate, 1704.72 mg Cholesterol, 83.39 g Total Fat, 6.2 g Fiber, 11.69 mg Iron, 145.6 mg Magnesium 1470.61 mg Potassium, 60.26 g Protein,131.49 mcg Selenium, 945.32 mg Sodium, 9.23 g Sugars, 5.88 mg Zinc, 49.05g Saturated fat, 0 trans Fat, 18.38 g Monounsaturated fats, 6.54 g Polyunsaturated fats, 8816.07 IU Vitamin A, 0.96 mg Vitamin B6, 5.35 mcg Vitamin B12, 38.94 mg Vitamin C, 140 IU Vitamin D, 5.99 Vitamin E, 302.99 mcg Vitamin K, 342.03 mcg Folate,0.62 mg Vitamin B1(Thiamin),2.86 mg Vitamin B3(Niacin),2.12 mg Vitamin B2(Riboflavin), 3833.77 mcg Lycopene, 8827.47 mcg Lutein and Zeaxanthin, 0.25 g ALA, 0.02 g EPA, 0.15 gDHA,950.19 mg Phosphorous, 1.35 mg Manganese, 150.49 mcg Alpha carotene, 4084.96 mcg Beta carotene, 36 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


  1. Grace Lim says:

    Hi Kelley

    Thank you for doing what you do. I am thankful for people like you who selflessly share precious health related knowledge with us and I have learnt a lot from your website and putting what i’ve learnt into practice.

    A quick question regarding this recipe. There are 3 coconut related ingredient which is a lot for a savoury recipe. Would the prosciutto egg cup turn out to be very coconutty like a dessert?

    Thanks again!


    • Kelley Herring says:

      Hello Grace in Singapore!
      Thank you for your kind words.

      That is a good question. I would not say that this is a sweet recipe at all. However, I know that some people find any coconut ingredient to make things taste “coconutty”. If you are one of those people, you would likely taste a little coconut. If so, feel free to replace the coconut milk with organic heavy cream and the coconut oil with avocado oil.

      Hope this helps and glad to have you here!

      Be Well,

  2. Spottedhound says:

    Love prosciutto with eggs, never thought to use it as the cup liner instead of diced. I love silicone muffin pans for little breakfast quiches, add spinach, mushrooms, tomatoes, peppers, onions, whatever you like.

  3. These look and sound delicious! I love the idea of preparing a batch ahead of time and having them ready to go throughout the week for a quick breakfast. How do you suggest storing and reheating these so they retain their shape and consistency? How long should they last in the fridge vs. freezing my them?

    • Kelley Herring says:

      Hi Suzi!
      Thanks for your comments and question. Since they are baked, they will retain their shape when reheated without issue. I keep mine in the fridge for about 4 days. To freeze, wrap each tightly in cellophane, then place in a zip top freezer bag for up to 3 months.
      Be Well,

  4. Patricia Neil says:

    Thank you for the Paleo Prosciutto egg cup recipe… yummy. However I will be removing the tomatoes (lectins i.e. seeds & skin are not gut friendly) and replacing with already baked pumpkin and or sweet potato, sliced olives, capers or asparagus.
    A change from just bacon and eggs for breakfast on weekends as well as having left overs for lunch on Mondays.
    Regards, Trish, Brisbane Australia

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