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Prosciutto & Egg Muffins

Makes 6 Muffins


  • 8 slices of medium-thickness prosciutto
  • 8 free range eggs, lightly whisked
  • 3 tbsp of thick cream
  • 150g of full fat feta cheese, broken up
  • 15g of chopped chives (about 1/3 of a cup), + extra for garnishing
  • Pepper, to taste


  1. Spray a 6-pan muffin tin generously with olive oil and preheat your oven to 180c.

  2. Line each muffin whole with prosciutto, starting with one slice to each tin then patching with the spares. Don’t be too fussed about making a perfect cup, holes are OK!

  3. In a small bowl, combine eggs with the cream, feta cheese and chives. Stir well. (Resist the urge to add salt – the prosciutto and feta will be enough. A little black pepper is all we used for seasoning).

  4. Pour the egg mixture into the lined muffin holes.

  5. Bake at 180c for 15-20 minutes, or until the tops start to go golden.

  6. Allow to cool for at least 5 minutes before removing carefully from the pan with a large spoon to ‘scoop’ out the muffins.

  7. Enjoy for breakfast, lunch, dinner or a snack! The ultimate versatile muffin that will keep you full for ages!




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