Categories: breakfast

Ingredients

• 4 large eggs
• 2 tablespoons mascarpone cheese
• 1/4 teaspoon salt
• a pinch of pepper
• 3-4 slices prosciutto, cut into strips
• 1/4 cup grated or shredded cheese (fontina, Parmesan, mozzarella)
• 1 tablespoon parsley, chopped

Directions

1. Heat the oven to 375°F. Lightly grease 6 muffin cups (I used my 12-cup muffin tin) with a non-stick spray or olive oil, set aside.

2. To a bowl, add eggs, mascarpone, salt and pepper. Whisk until mascarpone has no more lumps and mixture is smooth. Mix in cheese, prosciutto and parsley.

3. Add egg mixture to 6 muffin cups, filling each almost to the top. Bake for about 20-25 minutes, until tops are puffed and golden brown. Serve immediately or cooled. Leftovers can be stored up to a week in the fridge and reheated.

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