Prosciutto Breakfast Cups

Directions

1. Preheat oven to 375°,F. In a small bowl, toss together parsley, shallot, and lemon zest. Stir in 1/4 cup of the oil and 1/4 teaspoon of the salt. Set mixture aside. In a large sauté, pan, heat butter and the remaining 1 tablespoon oil over medium-high until butter is melted. Add mushrooms and spread them in an even layer and cook until browned, about 5 minutes. Stir in 1/2 cup parsley mixture and remaining 1/4 teaspoon salt. Cook, stirring constantly, until fragrant, about 10 seconds. Remove from heat.
2. Lightly grease a 12-cup muffin pan with oil. Drape 1 prosciutto slice inside each muffin cup, folding and overlapping each slice as needed to cover the bottom and sides of the cup, and letting edges of prosciutto hangover cup edges. Sprinkle half of the cheese evenly into prepared muffin cups (about scant 1 tablespoon per cup). Top cups evenly with the mushroom mixture, pressing into the bottoms of cups. Crack 1 egg into each cup. Sprinkle evenly with the remaining cheese. Sprinkle with the desired amount of salt and pepper.
3. Bake until egg whites are just set, 12 to 15 minutes. Remove from oven and sprinkle eggs evenly with remaining parsley mixture. Let cool 5 minutes. Run an offset spatula or a butter knife around egg cup edges to loosen and remove from pan. Serve immediately.