Egg Cups

Kale and Prosciutto Egg Cups

Prep Time


Cook Time


Serving Yield


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.

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