Coconut oil for greasing pan
12 slices prosciutto
12 large eggs
2 cups of ricotta OR 2 cups grated cheddar cheese (this fills the bottom of the cup so whichever cheese you like best, I typically do half of the cups with ricotta & the other half with cheddar)
1/2 cup parmesan cheese
1 tablepoon chopped parsely
1 teaspoon Creole Seasoning Salt or season salt of choice
Don’t forget! You’ll need a 12-cup muffin pan
Preheat oven to 350F degrees. Lightly grease muffin pan with coconut oil. Place 1 slice of prosciutto in each muffin cup, being sure to fully cover bottom and sides and leaving about a 1/4" overhang on all sides. Spoon a heaping tablespoon of cheese into each prosciutto cup. Crack 1 egg into each, being careful not to break yolk (if you prefer eggs scrambled, scramble all the eggs then pour egg batter into each cup). Sprinkle a pinch of season salt and then about a teaspoon of Parmesan cheese over each egg.
Bake for 12-15 minutes or until egg whites are mostly firm. Take them out of the oven and let them rest for a minute. Get a big spoon and scoop out of the pan. Sprinkle with chopped parsley and Enjoy!