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Rise and Shine Prosciutto Egg Cups (Whole30, Paleo + Keto)


  • 6 large eggs
  • 6 slices prosciutto be sure to check labels
  • 2 cups baby spinach
  • 8 cherry or grape tomatoes halved
  • 1/4 lemon
  • salt and pepper to taste
  • cooking spray I prefer avocado oil spray


  • Preheat oven to 350 degrees F
  • Heat skillet over medium heat, when warm, lightly spray with cooking spray, then, wilt the spinach, add a pinch of salt, and light squeeze of lemon, set aside
  • Coat six muffin cups with cooking spray, set aside
  • Gently press prosciutto into each prepared muffin cup, carefully ruffling the edges to ensure they are not touching the cup next to them
  • Break an egg into a measuring cup (this helps to prevent any shells from being left behind), and gently slip the egg into a muffin cup
  • Using tongs, gently place wilted spinach on the side of the yolk, followed by 2 tomato halves
  • Top with generous pinch of salt, freshly cracked pepper, red pepper flakes (if desired)
  • Bake for 18-20 minutes, or until the whites are completely set, and yolks are thickened. Let stand in the muffin cups for 3-5 minutes before serving. Carefully remove egg cups from muffin cups, and sprinkle with lemon zest and additional salt and pepper, if desired