Expect extra decadence from a pop of prosciutto.

Step aside Starbucks: Baker, blogger, and writer Jesse Sheehan has a recipe that will put those soggy egg bites to shame. In her new cookbook, Salty, Cheesy, Herby, Crispy Snackable Bakes, she introduces the egg puff with prosciutto bottom — a snackable disc of baked egg wrapped in a pleasantly salty rim of the famously thin cured meat.

As if prepping for a frittata, you’ll start with a well-whisked mixture of eggs, milk, and melted butter. Then comes the cheese, and you won’t be skimping on the good stuff: “I love that it calls for Muenster cheese and cottage cheese and cream cheese,” Sheehan writes. If you’re a dairy fan, you might as well turn on the oven now.

That said, we know that the crispy prosciutto lining isn’t for everyone. But vegetarians shouldn’t fret — Sheehan says you can omit the meat easily: “…you can bake them in cupcake liners for a truly on-the-go packable/portable snack experience; or, bake them directly in the greased tin for an extra-crispy bottom.”

Also, we should mention that this recipe is heavily customizable. Sheehan recommends that you “go to town with green chiles, chives (as seen here), herbs, bacon bits, etc.” The sky’s the limit; the worst-case scenario is that all the experimentation may lead to an extra batch or two.

Jenny’s Egg Puffs with Prosciutto Bottoms

Makes 12 puffs
Active time: 5 minutes
Bake time: 30 to 35 minutes

Ingredients

12 slices prosciutto
4 large eggs, lightly beaten
½ cup (120 g) whole milk
¼ cup (56 g) unsalted butter, melted and cooled slightly
½ teaspoon baking powder
¼ teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ cup (33 g) all–purpose flour
2 cups (200 g) shredded Muenster, Monterey Jack, or low–moisture mozzarella
2 ounces (56 g) full–fat cream cheese, cubed
1 cup (226 g) cottage cheese, 2% fat or higher

Instructions

Heat the oven to 350°F. Generously grease a 12–well muffin tin with cooking spray. Line each well with a slice of prosciutto, folding it to make it snugly fit the bottom and sides of each cavity.
Whisk together the eggs, milk, and melted butter in a large bowl. Sprinkle the baking powder, salt, and pepper over the egg mixture and whisk to combine. Whisk in the flour and then the Muenster, cream cheese, and cottage cheese. Evenly pour the batter into the prosciutto–lined wells of the prepared tin; each will be pretty full.
Bake for 30 to 35 minutes, rotating at the halfway point, until a wooden skewer inserted in the center comes out clean.
Remove the tin from the oven and let cool briefly on a wire rack before running a knife around the edge of the muffin wells and removing the egg puffs. Let cool for at least 10 minutes and serve warm or room temperature.