Breakfast for Success!

In my quest to find easy school morning breakfast ideas, for at least once a week, I came across a familiar one that I had been meaning to duplicate. This recipe was one that my sister had shared with us last Christmas morning and it was a big hit amongst all of us. (Especially me since I could just sit back, relax, and not cook for once)

Baked Prosciutto and Egg "Cupcakes" (sounds fun, right?!)

You'll need:

*6 thin slices of prosciutto

*2 oz. fresh mozzarella cheese (cubed)
*3 large basil leaves or 3 tbsp of pesto (I chose to use concentrated pesto sold in a tube. just mix 1 tsp of pesto with 1 tbsp of olive oil and mix well)
*6 eggs
*ground pepper

First preheat oven to 375 degrees and coat 6 cups of cupcake pan with cooking spray. Fit each cup with one piece of prosciutto, like this...

Next crack an egg into each cup and place 4 small cubes of mozzarella on top. Spoon pesto or sprinkle torn fresh basil leaves over the top of each cup.

They will look alot like this before cooked.

Bake in oven for 10-12 if you prefer runny yolks or 15 minutes for firm, thoroughly cooked yolks.

When done cooking, let stand for a few minutes. Then run a knife around the cups to unmold and scoop out with a large spoon. Serve on a school morning, at your next brunch, or for a special Christmas morning treat. I ate mine with a little clementine on the side...but it's delish with canteloupe or  fresh strawberries. Enjoy!

                              Kirsten