Breakfast on the Go - Egg Cups

This is a great recipe to prep in advance either for breakfast, or even as an afternoon snack. Lots of options to add veggies and flavors that you like best!
— Kat


  • 6 eggs, preferably from a local farm and pasture raised
  • 1 package of prosciutto, optional
  • 1/2 cup of frozen veggies (I used broccoli)


  • Other meat options: already cooked loose sausage or ground turkey/chicken
  • Other veggie options:  leftover roasted veggies, such as sweet potato, that are in small, bite-sized pieces


  1. Pre-heat your oven to 350.  If you are not using a silicon muffin pan, grease your muffin with grass-fed butter or other oil of your choice.  
  2. Add one slice of prosciutto to each muffin tin.  Layer it on the bottom and sides.
  3. Add your veggies and/or meat and distribute evenly in each tin.
  4. Crack 1 egg on top of each muffin tin.  I prefer one egg to muffin, but you could do 2 eggs.  (*if you don't like the look of having the yolk whole, you can whisk your eggs and pour an equal amount into each tin)
  5. Add salt and seasoning as you wish!  If you use prosciutto, you don't need any extra salt.  Same if you buy seasoned sausage - that will be the flavor of your egg cup!  Easy!!
  6. Bake for 20-25 mins (depends on your oven - basically until your eggs are cooked!)