Prosciutto and Kale Egg Cups

As an Amazon Associate I earn from qualifying purchases.


Breakfast doesn’t get much easier than 

a baked egg cup

Prosciutto and Kale Egg Cups

Meet Lucy

and Penny

{she’s a bit camera shy}

whom I lovingly refer to as my girls.

I enjoy having them for so many reasons,

{did you know that chickens will come when you call their name? Mine listen better than the dogs;actually they listen better than the kids or my husband for that mater}

of course one being these.

Fresh eggs daily.

The eggs are SO unbelievably delicious,they really don’t need a lot of fuss. Baked egg cups are one of my favorite ways to serve them. Everyone get’s their own, and can fill it any way they like. It’s a great way to clean out that veggie bin.

Mine always has prosciutto, kale, and just a sprinkle of Parmesan.

prosciutto and kale egg cups

Prosciutto and Kale Egg Cups


  • 2 slices of prosciutto
  • handful of kale {or other green}
  • 1 egg
  • salt and pepper to taste
  • 1 Tbsp Parmesan{optional}


  • pre-heat the oven to 400
  • line a ramekin with the slices of prosciutto
  • add the kale
  • top with an egg
  • sprinkle on salt and pepper and cheese if using
  • bake for 6 - 9 minutes

I LOVE a runny yolk, so I bake mine for 6 minutes, but  if you prefer a harder egg, they may take up to 10 minutes.

If you don’t have ramekins, the eggs can be baked in muffin tins, just make sure to spray the tins with cooking spray so that cups can be easily removed.

We’ve used ham and bacon instead of the prosciutto, but prosciutto is SO good!

Prosciutto and Egg Cups