Name: Italian Egg Muffins with Prosciutto, Roasted Red Peppers & Cheese
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 12 eggs; 12 slices prosciutto; 1 ½ (340 g) jars roasted red bell peppers; 1 ½ cups shredded cheese, Italian blend; black pepper; butter, unsalted; Italian seasoning

Italian Egg Muffins with Prosciutto, Roasted Red Peppers & CheeseItalian Egg Muffins with Prosciutto, Roasted Red Peppers & Cheese — a 30-minute snack recipe with 7 ingredients, serving 6.Ingredients

12 eggs

12 slices prosciutto

1 ½ (340 g) jars roasted red bell peppers

1 ½ cups shredded cheese, Italian blend

black pepper

butter, unsalted

Italian seasoning

Instructions

Preheat oven to 205°C (400°F) and position a rack in the lower third of the oven. Grease 12 muffin cups with butter; place muffin pan on a baking sheet pan (to catch any overflow during baking) and set aside.

Roughly chop prosciutto into small pieces. Place in a large bowl.

Pat roasted peppers dry with paper towels, then roughly chop into small pieces. Add to the bowl with the prosciutto, along with the cheese, and stir to combine the filling.

Divide filling between muffin cups and set aside. (Reserve bowl for the next step.)

Crack eggs into the reserved bowl. Add Italian seasoning and pepper, then whisk to combine. Pour eggs over the filling.

Place muffin pan in the oven and bake, rotating the pan halfway through, until eggs are set, 15-18 minutes. Remove from the oven and let cool for 1 minute. Use a silicone spatula to wedge each egg muffin out of its cup.

To serve, divide egg muffins between plates and enjoy!

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