12 thin slices prosciutto
12 large eggs
1 cup shredded cheese
2 tablespoons parsley
Directions:
Preheat oven to 375 degrees.
Spray a 12 cup muffin pan with oil spray, then gently fit a slice of prosciutto into each one, leaving a good inch above the pan edge.
Use a tablespoon to add a spoonful of shredded cheese into each cup, then crack an egg into each on top of the cheese.
Add additional toppings if you like.
Season with salt and pepper, and then sprinkle with chopped parsley.
Bake egg cups for 13 to 15 minutes, or until the eggs are cooked as you prefer, and serve hot.
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