The fresh basil makes this dish POP with flavor! These elegant egg cups are perfect for an on-the-go breakfast.
- 6 eggs
- 3 slices prosciutto (sliced in half)
- ¾ cup cherry tomatoes (halved)
- ¼ cup fresh basil (chopped)
Preheat oven to 350 degrees. In a large mixing bowl, whisk the eggs. Halve the cherry tomatoes and chop the fresh basil, and add to the eggs and mix. Spray a muffin tin generously with an extra virgin olive oil spray.
Cut three prosciutto slices in half and layer at the bottom of the muffin tin. Pour the egg mixture over the sliced prosciutto, and bake in the oven for approximately 45 minutes, until the eggs are golden brown. 2 cups per serving.