These quick and easy egg cups are the perfect recipe for two possibilities:

  1. Entertaining a large group  (major crowd pleaser)
  2. Make-ahead breakfast for a family on-the-go

Yes, despite how truly simple they are to make, everyone will be raving and asking for more.  Not to mention that you only need SIX ingredients.  Now, if the kiddos aren’t so into the “fancy” version – see the simplified version below.

Egg cups are great re-heated too.  Simply microwave on high for 30-45 seconds and enjoy.  After cooking, the eggs can be stored, refrigerated, for 3-4 days.  Let’s dig in…

the finished product - easy egg cups

Easy Egg Cups

Makes: 12 cups


  • 12 pieces sliced prosciutto
  • 12 eggs
  • 1 handful basil leaves, shredded
  • 1/2 cup shredded mozzarella cheese
  • fresh ground pepper to taste
  • salt to taste (ground Pink Himalayan is my favorite)

making easy egg cupspreparing easy egg cups


Preheat oven to 350 degrees.  Grease 12 cup muffin tin.  Lay one piece of prosciutto in each cup to gently cover entire surface.  Sprinkle few pieces of basil and mozzarella cheese into each cup.  Crack one egg into each cup.  Top each egg with a few sprinkles of basil and mozzarella cheese.  Finally, top each cup with a grind of fresh pepper and salt.  Bake in center rack of oven for 15-18 minutes, until edges of prosciutto are crisp and egg is cooked through.


Even Easier Egg Cups

Got a herd of kids to feed too?  Try this simplified version.


  • 12 eggs
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup milk
  • salt to taste

easy egg cups for kids


Preheat oven to 350 degrees.  Grease 12 cup muffin tin.  Combine all ingredients into a small bowl and mix well.  Divide mixture between 12 cups.  Bake 15-18 minutes until edges are golden brown and egg is cooked through.

Don’t be shy – get those kiddos in the kitchen to help make their master-piece dish.  This dish is definitely simple enough to stir or sprinkle in the ingredients!  Have fun!

Cole Berschback
By: Cole Berschback

Cole is a wife and mom of three. She has been a Registered Dietitian since 2005. Her journey through self-mastery and anchoring herself in her family has been the most important and on-going practice of her life. Cole loves being active with her family, yoga, cooking, and spending time in nature.

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