How Do You Like Your Eggs in the Morning: Baked Prosciutto and Egg Cups

Around our house, we'll take eggs any way, any time of the day.  We heart eggs.  And because our mornings are usually a bit rushed, we frequently eat them for dinner.  Brinner is hands down everyone's favorite meal in Casa Green.  One of our most favorite egg dishes, and if you've ever brunched at our house you already know this, is Rachael Ray's prosciutto egg cups.  It's stupid simple, but tastes amahhhhzing.  And a great brunch dish because you can easily make a whole bunch at once in a muffin tin (or in ramekins if you want to be shmancy about it).  Here's what you'll need:

cooking spray
6 thin slices prosciutto
2 ounces fresh mozzarella cheese, torn into small pieces
3 large basil leaves, torn (we've used TJ's frozen basil cubes before, too)
6 eggs
freshly ground pepper

Then: coat 6 cups of muffin tin with cooking spray; fit each with a prosciutto slice.  Divide half the cheese and basil among cups.  Crack an egg into each and nestle remaining mozzarella and basil around the eggs.

Bake at 375 degrees until set, about 15 minutes; let rest for 5 minutes.  Season with pepper.  Run knife around cups to unmold.

We had ours the other night with peanut butter bagels and some fresh fruit.  YUM.