Prosciutto Egg Boat

• Gluten free

• Meat

  • 1/2 lb Prosciutto, thick cut

• Produce

  • 2 tbsp Scallion, fresh

• Refrigerated

  • 8 Eggs

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 1 cup Cheese
  • 1/2 cup Milk

Found on gardeninthekitchen.com

Description

Ingredients

• ½ lb prosciutto, thick cut
• 8 eggs,
• ½ cup milk
• 1 cup shredded cheese
• 2 tbsp fresh scallion, chopped
• salt and pepper to taste

Directions

• Pre-heat oven to 350F degrees. Prepare a muffin pan by spraying or brushing oil
• In a small bowl beat the eggs with a fork, add milk cheese, scallion and salt and pepper. Mix to combine and set aside.
• Arrange two crossed slices (like an x) of prosciutto in each muffin cup. Pour enough egg batter to fill the muffin cup.
• Bake for 15-17 minutes or until the egg is cooked through.
• Remove from oven and serve. Can be refrigerated for up to 3 days.