Egg cups are a popular version of breakfast classics you already enjoy. Like an omelet or casserole, they incorporate eggs as the basis of a versatile, filling main to kick off your day. Unlike traditional egg-based breakfast fare, egg cups are easily portable and a cinch to meal prep.
They are baked in muffin pans after adding fillers of your choice and covering the whole thing in raw egg before cooking. The result is a savory bite that warms and fills the belly. Just like scrambled eggs can be customized in countless ways , egg cups' appeal is in the near-infinite recipes for mix-and-match flavors.
Most egg cups contain a breakfast meat like crispy bacon or ham to add salt, flavor, and protein to the mix. However, an underrated egg cup hack is subbing prosciutto at the base of your cups for big flavor and a better nutritional profile. Get creative with your egg cup fillings With prosciutto at the base of your breakfast egg cup, the variations on fillings are limited by only your imagination and taste buds.
Spinach and tomato are a popular veggie-forward duo that shines with the saltiness of prosciutto. Mushroom and onion, on the other hand, capitalize on the meaty qualities of the cured ham. Roasted red pepper and garlic keep the flavor profile squarely in the Italian family.
Fontina, chives, and mustard cream — made by swirling some Dijon or ground mustard into a basic béchamel sauce — will tempt your taste buds with a piquant, grown-up tang. On the other hand, some .
