Prosciutto Sausage and Egg Cups
Prosciutto Sausage and Egg Cups are a low-carb and Keto friendly egg breakfast that are great for make ahead and on-the-go!
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PROSCIUTTO SAUSAGE AND EGG CUPS
How many of you make a hot breakfast for yourself or your family? I’ll be honest, since we’re not morning people it rarely happens. We are more likely to make breakfast recipes for lunch or dinner.
However, these egg cups can totally be made ahead of time and heated up quickly in the microwave for an on-the-go easy breakfast.
WHAT IS PROSCIUTTO?
Prosciutto is known as “ham” in Italian. It’s an Italian dry-cured ham that is usually sliced thin. It does not need to be cooked before serving.
HOW TO MAKE SAUSAGE EGG CUPS
First, line a muffin tin with the prosciutto.
Then fill each cup with the egg mixture which has eggs, browned sausage, onion, and cheese.
Bake these until the egg is puffy and set. The prosciutto gets all crispy like a thin bacon.
CAN THESE BE MADE AHEAD OF TIME?
Yes. You can make these egg cups ahead of time and reheat them in the microwave for 30 seconds or in the oven at 375 degrees for 5 minutes.
NUTRITIONAL INFORMATION
Each of these breakfast cups has 128 calories, 10.4 grams of protein, 1.2 grams of carbs, and 9.3 grams of fat.
OTHER BREAKFAST RECIPES:
- Healthy Oatmeal Pancakes
- Fluffy Pancakes
- French Toast Roll-Ups
- Jelly Roll Pancakes
- Cheesy Baked Eggs
- Confetti Bacon Hash Brown Casserole
- Martha’s Breakfast Casserole
- Blueberry Croissant Puff
- Banana Muffins
- Cinnamon Roll Breakfast Bake
Prosciutto Sausage and Egg Cups
Ingredients
- 12 large slices prosciutto
- 6 large eggs
- 1 cup shredded cheddar cheese
- 1/4 cup minced white onion
- 4 ounces pork breakfast sausage, browned and crumbled
- 1/8 teaspoon garlic powder
Instructions
- Preheat oven to 375 degrees. Line a regular nonstick muffin tin with a slice of prosciutto in 12 tins. If your slices are smaller line more than one to make a cup.
- In a medium bowl, whisk the eggs. Stir in the cheese, onion, sausage, and garlic powder.
- Divide mixture evenly in the cups. They should be about halfway full. Bake for 13-15 minutes until egg is puffy and center is set.
Notes
How would you freeze extras?
Your nutrition information is way off on these….. 6 thin slices prosciutto (108 calories, 4.5 gm fat, trace carbs), 1/4 cup minced white onions (17 calories, zero fat, 4 carbs), 6 large eggs (441 calories, 30 gm fat, 2.3 carbs), 1 cup shredded cheese (455 calories, 37 gm fat, 1.5 carbs), and 4 oz pork breakfast sausage (345 calories, 30 gm fat, no carbs). If you add that up, it comes to 1366 calories, 101.5 gm fat, and 7.8 carbs. Divide that by 6 and you get 228 calories, 17 carbs, 1.3 carbs. May not be a problem for those only counting carbs, but for those also counting calories, a three piece serving ends up being 684 calories as opposed to 384 calories. Big difference! The recipe is delicious I am sure but accurate information is really important to those who are trying to lose weight.
Correction, 17 gm fat (typo) each, the rest is correct.
Sorry where did you get your info? The nutritional info varies greatly by what brands you use so that was what it was for me. I would suggest you use Myfitnesspal.
These look very good! I am wondering if you think they could be frozen? I like having a stash of breakfast things in the freezer.Â
These look amazing! I actually have some pancetta in my fridge…could I use that instead of prosciutto?Â