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Prosciutto Egg Boat

Prosciutto Egg Boat; a crunchy prosciutto shell softened by a warm and cheesy egg in the center!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Keyword: egg boat
Servings: 6 servings
Author: Silvia Dunnirvine

Ingredients

  • 1/2 lb prosciutto thick cut
  • 8 eggs
  • 1/2 cup milk
  • 1 cup shredded cheese
  • 2 tbsp fresh scallion chopped
  • salt and pepper to taste

Instructions

  • Pre-heat oven to 350F degrees. Prepare a muffin pan by spraying or brushing oil
  • In a small bowl beat the eggs with a fork, add milk cheese, scallion and salt and pepper. Mix to combine and set aside.
  • Arrange two crossed slices (like an "x") of prosciutto in each muffin cup. Pour enough egg batter to fill the muffin cup.
  • Bake for 15-17 minutes or until the egg is cooked through.
  • Remove from oven and serve. Can be refrigerated for up to 3 days.

Nutrition

Calories: 310kcal | Carbohydrates: 2g | Protein: 17g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 260mg | Sodium: 459mg | Potassium: 206mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 510IU | Vitamin C: 0.4mg | Calcium: 155mg | Iron: 1mg