Pizze Rustiche Muffins

Pizza Rustica (AKA Pizza Piena) is an Easter favorite but, sometimes, you have a craving for the savory egg and cheese pie during other times of the year. Well, when I do, I make these: mini pizze rustiche! They are quick and portable for breakfast on the go or take along on a picnic. I made this recipe up one day and it has become a staple in our family. Enjoy! :)

Ingredients

For 2 Dozen(s)

For the Pizze Rustiche:

18 large eggs
2 pounds grated cheese (I use a mix of parmiggiano and pecorino)
1/2 cup small diced prosciutto
1/4 cup all purpose flpour (I use 00)
2 teaspoons baking powder
ground pepper to taste

Directions

Beat the room temperature eggs with a fork
Add the cheese and stir until incorporated
Stir the flour and baking powder into the mix
Now add the prosciutto
Stir well and sit aside
You should have a mixture that is fairly dry but smooth (like cooked oatmeal). If the mixture is runny, add more grated cheese.
Meanwhile, heat the oven to 375F and grease muffin pans (don't use dark colored ones or the muffins will come out dark/overcooked)
Spoon mixture into muffin pans to about 3/4 of the way up
Bake in warm over for 30 to 35 minutes or until golden

Recipe Notes

I usually make a big batch of these muffins and freeze them once they are cool. I take a few out as needed and they are just as fresh and delicious as the day I made them after they are reheated!