Prosciutto, mushroom and chive omelette cups. Breakfasts prepped for the week in 15 minutes prep time and four(ish) easy steps! (And I am not exaggerating when I say that these are SO savory and delicious!) 1) preheat oven to 425 and line muffin tin with prosciutto
2) whip up eggs, slice and sauté mushrooms and season both with salt, pepper, and onion powder. Careful not to add too much salt, as the prosciutto is super salty and only seems saltier as it crisps up.
3) Pour eggs into cups (I used a spouted measuring cup), put a few mushrooms in each cup, and sprinkle chives on top
4) Bake for 10-15 minutes (until egg is no longer runny). That’s it! They reheat in 30 seconds flat in the microwave during the week.
