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Egg, Prosciutto & Tomato Muffins

by on September 12, 2012 in Breakfast, Eggs September 12, 2012 BreakfastEggs
See post on Kiss My Whisk’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

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Description

An easy breakfast, this great on the go.

Ingredients

  • 8 whole Eggs
  • 1 Tablespoon Milk
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 6 slices Prosciutto, Cut Into Pieces
  • 1 whole Tomato, Chopped
  • 1 Tablespoon Chives
  • ¼ cups Grated Parmesan

Preparation

Preheat oven to 375ºF.

Add eggs, milk, salt and pepper to a bowl. Beat together. Mix in prosciutto, tomato, chives and Parmesan.

Grease muffin pan and pour mixture evenly into muffin cups so they’re about 3/4 full. Cook for approximately 30 minutes or until egg is set.

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j on 9.18.2012

I substituted the prosciutto with ham and used a tomato and chives from our garden and a square casserole dish since we didn’t have muffin liners. It was easy to make & tasty. :) The tomato, chives, and ham floated to the top while baking, but that didn’t effect the taste.

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