These egg cups are a great way to pack in healthy ingredients for the herbivore and omnivore in us all! There’s something for everyone with prosciutto and kale serving as the vessel for your delicious Farmers Hen House eggs!
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These egg cups are a great way to pack in healthy ingredients for the herbivore and omnivore in us all! There’s something for everyone with prosciutto and kale serving as the vessel for your delicious Farmers Hen House eggs!
Prosciutto Cups
12 slices of prosciutto
12 eggs
1/2 cup of diced tomatoes w/salt & pepper
12 basil leaves
1 cup mozzarella cheese
Kale Cups
12 large kale leaves
12 eggs
1/2 cup of diced tomatoes w/salt & pepper
3 tsp of smoked paprika
12 basil leaves
1 cup of parmesan cheese
Step 1
Preheat oven to 425 degrees.
Step 2
Spray muffin tin with your favorite non-stick spray.
Step 3
Layer each muffin cup with one layer of prosciutto or kale. For kale cups drizzle with olive oil and sprinkle salt & pepper.
Step 4
Bake for 3 minutes.
Step 5
Pull from oven and crack one egg into each muffin cup keeping yolk intact.
Step 6
Evenly distribute added ingredients. For kale cups add 1/4 teaspoon of smoked paprika and a pinch of salt & pepper.
Step 7
Add pinch of salt and pepper to each cup.
Step 8
Sprinkle mozzarella cheese atop for prosciutto cups. Parmesan cheese for kale cups.
Step 9
Place one basil leaf on each cup.
Step 10
Bake nine to ten minutes for soft yolks. Fourteen to fifteen minutes for hard yolks.
