Prosciutto Artichoke Baked Egg Cups
- 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.