Breakfast Egg Cups with Parsley Gremolata and Mushrooms

These surprisingly elegant, savory herb-topped eggs bake up in a muffin pan, so it’s easy to make breakfast or brunch for a few days — or for more than a few people.

Nutrition Information

300 Calories

32g Carbohydrates

10g Protein

437mg Potassium

7g Fiber

11g Sugar

Ingredients

5 ounces Taleggio or Brie cheese, rind removed
1 cup loosely packed fresh flat-leaf parsley leaves, finely chopped
3 tablespoons finely chopped shallot (from 1 shallot)
2 teaspoons grated lemon zest (from 1 lemon)
1/4 cup plus 1 tablespoon extra-virgin olive oil, divided, plus more for greasing
1/2 teaspoon kosher salt, divided, plus more to taste
1 tablespoon unsalted butter
1 (8-ounce) package cremini or white button mushrooms, very thinly sliced (3 cups)
12 prosciutto slices (about 8 ounces)
12 large eggs
1/4 cup heavy whipping cream
Black pepper, to taste