Photo and Recipe From Foodnetwork.com
These egg cups are quick to make, portable, and a great way to jump start your protein intake for the day.
Personally, I would go with bacon. I always have it on hand because my son eats mainly from the beige food group, and bacon is on the short list of acceptable foods.
INGREDIENTS FOR THE EGG CUPS:
1/3 cup olive oil
6 large thin slices prosciutto or bacon
6 large eggs
INGREDIENTS FOR THE TOMATO WEDGES:
1/2 medium tomato, cut into thin wedges
1/2 cup packed fresh basil leaves, chopped
1/4 cup toasted walnuts, chopped
1/4 teaspoon red pepper flakes
1 small clove garlic, finely grated (I don't do DIY garlic prep. I'm all about those little jars of minced garlic.)
BEFORE YOU DO ANYTHING ELSE, position your oven rack in the center of the oven, and preheat it to 400 degrees F.
HERE WE GO:
Brush the cups of your muffin pan with the olive oil.
Line each cup with a slice of prosciutto/bacon, folding and overlapping so that the entire surface of the cup is covered, and no metal is showing.
Crack 1 egg into each cup.
Bake until the egg whites are set and wobble only slightly, about 8-10 minutes. Let them cool 5 minutes before removing them from the pan.
TOMATO WEDGES:
Mix the basil, walnuts, red pepper flakes, and garlic with the remaining olive oil in a small bowl. Serve over the tomato wedges and egg cups.
Let us know what you think!
Go be awesome!