Mini Prosciutto and Scallion Baked Eggs

Something that goes into my meal prep every week is a quick egg based breakfast. Nine times out of ten I'm making just a basic hard boiled egg, but every once in a while I mix it up with something fancier. This week I made little bites with prosciutto and scallions. I made them in mini muffin pans so that 6 eggs made 24 bites!! I may or may not be able to take down about 8 in one sitting... but thats not important :)

prosciutto egg 1.jpg


  • 6 eggs
  • 8 sheets of prosciutto torn into thirds
  • 1/2 cup chopped scallions
  • 1 tsp salt
  • 1/2 tsp pepper


  1. Preheat oven to 375F
  2. Beat eggs and mix in salt and pepper
  3. Line or spray a 24 slot mini muffin pan with oil to grease
  4. Place one piece of prosciutto in each slot, fill with eggs and top with scallions.
  5. Bake in the oven for 20 minutes. 
  6. Allow the eggs to cool, remove from the cups and eat immediately or store in airtight container in the fridge to 3 to 5 days!
bite-sized prosciutto and scallion baked egg cups. Perfect for a brunch or meal prep. Keto, grain free and low carb friendly breakfast
Madeline TagueComment