Crispy Prosciutto and Egg Biscuit Cups

Name: Crispy Prosciutto and Egg Biscuit Cups
Prep time: 25 min
Cook time: 20 min
Yield: 12

breakfast eggs prosciutto biscuits brunch make-ahead individual-portions

Breakfast

These individual breakfast cups feature buttery biscuit dough pressed into muffin tins, lined with crispy prosciutto, and filled with creamy scrambled eggs and cheese for an elegant handheld breakfast perfect for entertaining.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 25 Cook: 20

Ingredients

375g3 cups all-purpose flour
20ml4 tsp baking powder
5ml1 tsp salt
115g1/2 cup unsalted butter, cold and cubed
300ml1 1/4 cups cold buttermilk
12 slices12 slices prosciutto di Parma, thinly sliced
10 large10 large eggs
120ml1/2 cup heavy cream
115g1 cup Gruyère cheese, shredded
30ml2 tbsp fresh chives, minced
15ml1 tbsp fresh thyme leaves
30g2 tbsp unsalted butter (for eggs)
1212 cherry tomatoes, halved
60g2 cups baby spinach, chopped
to tasteto taste salt and freshly ground black pepper
for greasingfor greasing olive oil spray

Instructions

Preheat oven to 200°C (400°F). Spray a 12-cup muffin tin generously with for greasingfor greasing olive oil spray.
In a large bowl, whisk together 375g3 cups all-purpose flour, 20ml4 tsp baking powder, and 5ml1 tsp salt.
Add 115g1/2 cup unsalted butter and use pastry cutter or two knives to cut butter into flour until mixture resembles coarse crumbs with some pea-sized pieces.
Make a well in center and pour in 300ml1 1/4 cups cold buttermilk. Stir with fork until dough just comes together - don't overmix.
Turn dough onto floured surface and gently knead 3-4 times. Roll to 2cm (3/4-inch) thickness.
Cut out 12 circles using a 10cm (4-inch) round cutter. Press each circle into muffin cups, allowing edges to come up sides.
Line each biscuit cup with a slice of 12 slices12 slices prosciutto di Parma, arranging it to cover bottom and sides with edges extending slightly above biscuit.
Bake for 10 minutes until biscuit edges are just beginning to turn golden.
Meanwhile, whisk 10 large10 large eggs with 120ml1/2 cup heavy cream and season with to tasteto taste salt and freshly ground black pepper.
Melt 30g2 tbsp unsalted butter (for eggs) in large non-stick skillet over medium-low heat. Add 60g2 cups baby spinach and cook until wilted, about 1 minute.
Pour in egg mixture and gently scramble until just set but still creamy, about 3-4 minutes. Remove from heat - eggs will continue cooking.
Fold in 115g1 cup Gruyère cheese, 30ml2 tbsp fresh chives, and 15ml1 tbsp fresh thyme leaves.
Divide egg mixture among the partially baked biscuit cups. Top each with a 1212 cherry tomatoes half.
Return to oven for 8-10 minutes until eggs are set and biscuit edges are golden brown.
Cool in pan for 5 minutes before carefully removing. Serve warm.

Ingredients

id: all_purpose_flour metric: 375g imperial: 3 cups name: all-purpose flour
id: baking_powder metric: 20ml imperial: 4 tsp name: baking powder
id: salt metric: 5ml imperial: 1 tsp name: salt
id: cold_butter metric: 115g imperial: 1/2 cup name: unsalted butter, cold and cubed
id: buttermilk metric: 300ml imperial: 1 1/4 cups name: cold buttermilk
id: prosciutto metric: 12 slices imperial: 12 slices name: prosciutto di Parma, thinly sliced
id: eggs metric: 10 large imperial: 10 large name: eggs
id: heavy_cream metric: 120ml imperial: 1/2 cup name: heavy cream
id: gruyere_cheese metric: 115g imperial: 1 cup name: Gruyère cheese, shredded
id: fresh_chives metric: 30ml imperial: 2 tbsp name: fresh chives, minced
id: fresh_thyme metric: 15ml imperial: 1 tbsp name: fresh thyme leaves
id: butter_eggs metric: 30g imperial: 2 tbsp name: unsalted butter (for eggs)
id: cherry_tomatoes metric: 12 imperial: 12 name: cherry tomatoes, halved
id: baby_spinach metric: 60g imperial: 2 cups name: baby spinach, chopped
id: salt_pepper metric: to taste imperial: to taste name: salt and freshly ground black pepper
id: olive_oil_spray metric: for greasing imperial: for greasing name: olive oil spray

Instructions

Preheat oven to 200°C (400°F). Spray a 12-cup muffin tin generously with {olive_oil_spray}.
In a large bowl, whisk together {all_purpose_flour}, {baking_powder}, and {salt}.
Add {cold_butter} and use pastry cutter or two knives to cut butter into flour until mixture resembles coarse crumbs with some pea-sized pieces.
Make a well in center and pour in {buttermilk}. Stir with fork until dough just comes together - don't overmix.
Turn dough onto floured surface and gently knead 3-4 times. Roll to 2cm (3/4-inch) thickness.
Cut out 12 circles using a 10cm (4-inch) round cutter. Press each circle into muffin cups, allowing edges to come up sides.
Line each biscuit cup with a slice of {prosciutto}, arranging it to cover bottom and sides with edges extending slightly above biscuit.
Bake for 10 minutes until biscuit edges are just beginning to turn golden.
Meanwhile, whisk {eggs} with {heavy_cream} and season with {salt_pepper}.
Melt {butter_eggs} in large non-stick skillet over medium-low heat. Add {baby_spinach} and cook until wilted, about 1 minute.
Pour in egg mixture and gently scramble until just set but still creamy, about 3-4 minutes. Remove from heat - eggs will continue cooking.
Fold in {gruyere_cheese}, {fresh_chives}, and {fresh_thyme}.
Divide egg mixture among the partially baked biscuit cups. Top each with a {cherry_tomatoes} half.
Return to oven for 8-10 minutes until eggs are set and biscuit edges are golden brown.
Cool in pan for 5 minutes before carefully removing. Serve warm.

Tips

Biscuit Dough: Keep ingredients cold for flakiest biscuits. Work quickly and handle dough minimally.

Make-Ahead: Prepare biscuit cups the night before, cover and refrigerate. Add filling and bake in morning.

Egg Consistency: Slightly undercook scrambled eggs as they'll finish cooking in the oven. This prevents dry, rubbery eggs.

Prosciutto Alternative: Thinly sliced ham, turkey bacon, or smoked salmon work well. For vegetarian, use sautéed mushrooms.

Cheese Options: Swiss, cheddar, or goat cheese are delicious alternatives to Gruyère.

Add-Ins: Try caramelized onions, roasted red peppers, or fresh herbs like basil or dill.

Serving Size: These are filling! One cup per person for brunch with sides, or two for a hearty breakfast.

Storage: Best served fresh, but can be refrigerated up to 2 days. Reheat in 180°C (350°F) oven for 5-7 minutes.