With the flavours of Italy, these prosciutto wrapped eggs will be a new favourite. They are simple to make and high in protein.Yield: 12 servings Ingredients 12 Conestoga Free Run Omega3 Eggs + Lutein –12 Slices Prosicutto⅔ cup Shredded Parmigano Cheese1 Bunch Fresh BasilSalt to Taste Instructions: Preheat oven to 375°F.Lay one slice of prosciutto in each muffin well.Sprinkle shredded parmigiano cheese into each well.Lay 2 to 3 basil leaves in each well.Crack one Conestoga Free Run Omega-3 + Lutein Egg into each well.Season lightly with salt.Bake for 15 minutes. Related Pumpkin Pie Courtesy of Egg Farmers of Canada Multigrain Bread Pudding with Cinnamon and Pecans Courtesy of Sugar Butter Flour Bakery Bacon and Egg Breakfast Tart Courtesy of Erin MacGregor