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Baked prosciutto egg cups, sprinkled with thyme and parmesan, served with toast.

Baked Prosciutto Egg Cups

Heather Smoke
Eggs baked inside a prosciutto cup, with Parmesan and thyme.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast
Cuisine American
Servings 4 servings


  • Standard Muffin Pan with 12 Cups


  • 8 slices prosciutto
  • ½ cup freshly grated Parmesan cheese
  • 8 large eggs
  • ¼ tsp fresh or whole dried thyme leaves
  • salt and pepper, to taste


  • Preheat the oven to 375 F, and thoroughly grease a muffin pan with non-stick spray.
  • Arrange the prosciutto slices in the muffin pan, to form little cups.
  • Sprinkle half of the Parmesan cheese into the prosciutto cups.
  • Carefully crack the eggs into the prosciutto cups, taking care not to break the yolks.
  • Sprinkle the remainder of the Parmesan cheese over the eggs, and sprinkle with thyme.
  • Bake the egg cups for 10-15 minutes, depending on how runny or firm you like the egg yolks.
    10 min: Runny
    11-12 min: Soft/Runny
    12-15 min: Soft Set
    15-18 min: Firm
  • Cool in the pan for 1 minute, then use a spoon to scoop the egg cups out of the pan. Serve immediately with hot, buttered toast.
  • Since the prosciutto and Parmesan are already salty, these really don't need any added salt. Season to taste with salt and pepper, if desired.
Keyword Eggs, Prosciutto