Egg & Prosciutto Muffins served alongside a citrus salad with mint
This recipe for Egg & Prosciutto Muffins is courtesy of the Louisiana Egg Commission (www.laeggs.com.) A delicious breakfast or brunch dish similar to a frittata, but cooked in a muffin tin to give it a muffin-like shape. A wonderful dish that celebrates eggs; each ‘muffin’ is studded with chopped tomatoes, chives, tender prosciutto and Parmesan cheese—how can you go wrong? Serve with an English muffin and your favorite fruit salad, and breakfast is served!
(To view this recipe, click on the blue title of the blog post above*)
Egg & Prosciutto Muffins
Ingredients:
- * Recipe Courtesy of the Louisiana Egg Commission: www.laeggs.com*
- Cooking spray
- 8 large eggs
- 1/4 teaspoon black pepper
- 3 oz. prosciutto, chopped, pieces separated
- 1/2 cup chopped tomato
- 1 1/2 tablespoons fresh chives, snipped
- 122 cup Parmesan cheese
Directions:
- Preheat the oven to 350 degrees. Spray 8 muffin cups with cooking spray; set aside.
- Mix eggs and pepper in large mixing bowl until well blended. Stir in prosciutto, tomatoes, chives and cheese.
- Fill each muffin cup 3/4 full with egg mixture.
- Bake 25-30 minutes or until wooden pick inserted in center comes out clean. Let cool in pan 5 minutes. Carefully remove using thin metal spatula. Serve warm.
Tagged: breakfast, brunch, chives, eggs, muffins, Parmesan cheese, prosciutto, tomatoes
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