Protein Packed Breakfast: Prosciutto Mushroom Egg Cups

Name: Protein Packed Breakfast: Prosciutto Mushroom Egg Cups
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2.5 ounces smoked gouda shredded; 1 tablespoon unsalted butter; 4-ounce (1 1/2 cups) of white mushrooms, thinly sliced; 6 prosciutto slices, 3.5 ounces; 6 large eggs; 6 teaspoons heavy whipping cream; 1/2 cup fresh flat-leaf parsley leaves, finely chopped; 1 1/2 tablespoons finely chopped garlic; 1 teaspoon grated lemon zest; 1/4 cup, plus 1 tablespoon extra-virgin olive oil, divided, plus more for greasing; Black pepper, to taste; salt to taste

11 steps

Prep:15minCook:25min

If you want to make an awesome breakfast for any special occasion, this recipe will be your best option. Runny eggs with prosciutto and mushrooms, sound delicious? Add some gremolata on top to burst with freshness and zesty flavor, making it even better. You will smile with every bite. So, say no more, join me to taste this fabulous recipe. I bet you will love it just like we do. This recipe was inspired by Liz Mervosh, with some variations 🙂

Updated at: Sat, 09 Mar 2024 01:23:35 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories551.6 kcal (28%)

Total Fat46.1 g (66%)

Carbs6.3 g (2%)

Sugars2.1 g (2%)

Protein30 g (60%)

Sodium1373.4 mg (69%)

Fiber1 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

2.5 ouncessmoked gouda

shredded

1 tablespoonunsalted butter

4 ouncewhite mushrooms

6 teaspoonsheavy whipping cream

½ cupfresh flat-leaf parsley leaves

finely chopped

1 ½ tablespoonsgarlic

finely chopped

1 teaspoonlemon zest

grated

¼ cupextra-virgin olive oil

divided, plus more for greasing

Instructions

Step 1

Preheat oven to 375°F.

Step 2

First, we prepare la gremolata. Mix parsley, garlic, and lemon zest in a small bowl. Stir in half the 1/4 cup of the oil, salt, and pepper to taste. Stir and add the rest of the oil. Set aside.

Step 3

Melt the butter in a large skillet over medium-high until it's sizzling. Add the white mushrooms and spread in an even layer. Let them cook undisturbed until browned, about 5 minutes.

Step 4

Stir mushrooms, add half of la gremolata, and continue cooking, stirring occasionally for 3 more minutes. Remove from heat.

Step 5

Let's make the cups. Grease a 6-cup muffin pan with oil. Drape 1 prosciutto slice inside each muffin cup. You will need to fold and overlap it until you cover the bottom and sides as evenly as possible.

Step 6

Sprinkle 1 tablespoon of Gouda evenly in the bottom and add 1 rounded tablespoon of mushroom mixture, pressing down gently each time.

Step 7

Crack 1 egg into each cup and pour 1 teaspoon of heavy cream over each egg.

Step 8

Sprinkle evenly with the remaining Gouda.

Step 9

Salt & pepper to taste.

Step 10

Bake for 12 to 15 minutes, until egg whites are just set. Remove from oven and let cool for 5 minutes.

Step 11

Loosen the egg cup edges with a spoon to remove them from the muffin pan and serve with some sourdough toast and, of course, a cup of coffee! 🙂