Chive & Prosciutto Egg Cups

Ingredients:

• 20 eggs
• 1 cup whole buttermilk
• 1 cup plain whole-milk Greek yogurt
• 1/4 cup shredded Parmesan cheese
• 1/4 cup chopped chives
• 2 oz. chopped prosciutto
• salt
• freshly ground black pepper

Makes 24 Egg Cups (2 egg cups per serving)

1. Preheat the oven to 350 F. 
2. Lightly grease with butter two 12-count muffin tins (for 24 total muffins) and set aside.
3. Whisk the eggs, buttermilk, yogurt, Parmesan salt and pepper to taste in a large mixing bowl.
4. Divide the mixture evenly between 24 prepared muffin cups. 
5. Divide the chives and prosciutto among the cups. 
6. Transfer to the oven and bake for 20-25 minutes, until the eggs are set. 
7. Cool for 5-10 minutes in muffin tins and then gently slide a butter knife around the edges to release the egg cups. Remove them to a wire rack. 
8. Serve warm or store in an air tight container in the refrigerator for 3-4 days. 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. These egg cups bring egg muffins and eggs and ham to a new level. If you ever enjoyed ham and eggs when you were a kid, you will love these Italian egg cups. Prosciutto and Parmesan cheese are delicious flavors that go well together, especially in eggs. These egg cups are both filling and delicious they will be a great start for your day.