Prosciutto Artichoke Baked Egg Cups

New Year, New You, right? Lots of folks I know (including me) use January 1st as a reset button. This year, I cut out sugar and refined carbohydrates. I'm thinking of cutting out dairy too since I switched to Almond Milk over a year ago, but for now, low fat cheese is still in the plan. I was looking for a hearty, sort of fancy breakfast that still fit the plan, and I came up with this twist on the standard baked egg in a Canadian bacon cup. I love that I can make it just for myself or could serve it at a brunch to guests. The addition of artichokes and pesto really adds a punch of flavor. Without the cheese on top and with a sub of Paleo pesto or shredded basil instead of regular pesto, this would totally work for a Paleo or Whole30 diet.

Prosciutto Artichoke Baked Egg Cups
Serves 2

• 6 slices prosciutto
• 3 artichoke hearts, chopped
• 2 tsp pesto (can sub Paleo pesto or shredded basil)
• 4 large eggs
• 2 oz shredded mozzarella cheese (Optional)

Preheat oven to 400F. Spray 4 cups of a muffin tin with cooking spray. Cut two slices of prosciutto in half the short way. Line the inside of the muffin tin with a full slice of prosciutto. Add another half a slice to cover any holes. 

Distribute chopped artichoke hearts evenly among the 4 cups. Press into the bottom and sides of the cup.

Spread 1/2 tsp pesto over the artichokes in each cup. 

Crack one egg into each cup. 

Top each cup with 1/2 oz shredded cheese. 

Bake for 15 to 20 minutes to desired doneness - 15 minutes for a soft yoke, 20 minutes cooked all the way through. Allow to cool for 5 minutes. 

Run a knife gently around the edge of the cup to loosen, and the prosciutto should pop out easily.