Makes 8 servings. Difficulty
2 teaspoons olive oil 1/2 cup finely chopped onion 3 ounces prosciutto, chopped 1/3 cup sharp white cheddar cheese, grated 1 Tablespoon chopped chives 1 Tablespoon chopped fresh basil 1/4 cup cream 1/8 teaspoon freshly ground black pepper 5 eggs, lightly beaten 1 Tablespoon unsalted butter, melted
Preheat the oven to 350°F. Heat olive oil in a large skillet over medium-high heat. Add the onions; sauté for about 3 minutes. Remove onions from the pan and set aside on a plate. Add the prosciutto to the pan and fry until crisp; about 4-5 minutes. Remove from the pan and let cool.
Combine the cheddar, chives, basil, cream, pepper and eggs in a large bowl; stir with a whisk. Add the cooled onions and prosciutto; stir to combine.
With a basting brush, brush the melted butter in each 24 mini muffin cups. Spoon the egg mixture into each of the muffin cups and bake at 350°F for 20 minutes or until set. Serve hot or at room temperature.