Breakfast does not have to be boring! These cheesy egg bites with prosciutto and pesto are super easy to put together, full of protein and really delicious. Best of all, you can freeze them so you can make a large batch to make breakfasts a breeze!
Directions
- Preheat oven to 375°F.
- Grease a muffin tin with oil. Drape 1 slice Farm Boy™ Prosciutto inside each of 6 cavities, making sure it covers the bottom and sides of each cup. It’s all right if it hangs over the edges.
- Sprinkle grated Farm Boy™ Farmstead Fontina Cheese into each cup until about half full, then top with 1 Tbsp Farm Boy™ Fresh Basil Pesto .
- Crack one egg into each cup and add 1 tsp cream to each.
- Top with remaining Farm Boy™ Farmstead Fontina Cheese and season with salt and pepper.
- Bake for 15-18 minutes, or until egg whites are set. Remove from oven and let cool for 5 minutes before removing from tin.
- Garnish with Parmigiano cheese and serve immediately.
Ingredients
- 1 cup Farm Boy™ Farmstead Fontina Cheese grated
- 1 pack Farm Boy™ Prosciutto (100g)
- 6 extra large eggs
- 6 Tbsp Farm Boy™ Fresh Basil Pesto
- 6 tsp whipping cream
- salt and pepper to taste
- Parmigiano Reggiano for garnish
