Prosciutto Breakfast Bake

READY IN: 20mins
Recipe by Peter J

Great breakfast or brunch idea. The capsicum stays fairly crisp so if you prefer it softer pre-cook while heating the oven. While eating I thought red onion would also make a good addition so have listed that as an optional ingredient.

Top Review by Leggy Peggy

Excellent recipe. I made six of these for brunch and they were a huge hit. Used both onion and the capsicum, and sprinkled on a bit of dill as well. My oven is waiting for a replacement part so I had to cook these on fan-forced, so I should have cut back even more on the time. Fifteen minutes gave a firm result. Pics are before and after baking.

Ingredients Nutrition


  1. Pre-heat over to 180C / 350°F.
  2. Trim excess fat from prosciutto and lay into small lightly greased ramekin dish with fat end at the bottom and other end laying out to the side.
  3. Crack egg into dish and carefully, top with diced capsicum and pepper (and onion if using) and fold prosciutto over the top.
  4. Bake for 15 minutes for fairly soft yolks, around 20 if you like them firmer.
  5. Serve over a slice of toast.

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