Mini Baked Egg Casseroles with Tomato, Basil and Prosciutto

Baked eggs cooked in small portions are a great alternative to more traditional egg based breakfasts like omelets. Especially if you want to entertain, preparing eggs this way is convenient as everyone gets to eat at the same time.

Moreover, this recipe is versatile and you can add almost anything you want. I combined some tomato slices, basil, and prosciutto with eggs into ramekins. The best part is you have your own individual serving and won’t have to share! I served it with some toast bread cut into strips so you can dip into the egg yolks.

Baked Eggs Recipe

  • 4 eggs
  • 2 slices prosciutto, halved
  • 4 leaves of basil
  • 4 tomato slices
  • olive oil or butter
  • salt and pepper, to taste
  • dried parsley, optional

    Preheat oven to 350°F. Grease 4 ramekins with a small amount of olive oil or butter and arrange on baking sheet. Place one tomato slice on the bottom of each ramekin. Layer each ramekin with basil leaves, prosciutto slices, and then finish the tops with an egg. Sprinkle with some salt, pepper and parsley. Depending on your oven, bake for 10-15 minutes or until desired consistency. Cool for a few minutes until ramekins are easy to touch. Serve warm with a slice of toast bread.

    Total Time: 25 minutes
    Yield: 4 servings

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