Baked Prosciutto and Egg Cups by Rachel Ray

Baked Prosciutto and Egg Cups

I saw this recipe in the September 2011 issue of  Rachel Ray's Everyday magazine and thought it would be fun to make.
My kids and I made it together yesterday for a late breakfast. They had just returned from cross-country practice and were starving! I did not have any prosciutto so substituted slices of ham instead.

before hitting the oven

Ingredients:


6 thin slices prosciutto
2 oz. fresh mozzerella, cheese torn into small pieces
3 large basil leaves, torn
6 eggs
freshly ground pepper


Directions:


Coat 6 cups of muffin tin with cooking spray.
Fit each cup with a prosciutto slice.
Divide half the cheese and basil among cups.
Crack an egg into each and nestle remaining mozzerella and basil around eggs.
Bake at 350 until set, about 15 minutes: let rest for 5 minutes.
Season with salt and pepper.
Run knife around cups to unmold.
Serves 6.