Spring Egg Cups

Makes 6 individual servings

     nonstick cooking spray
6   slices prosciutto
5   large eggs
¼  cup half-and-half
¼  teaspoon kosher salt
     freshly ground black pepper as desired
¼  cup goat cheese, crumbled
2  teaspoons finely chopped fresh dill
2  to 3 asparagus spears, slice

Nutritional information per serving (1 muffin cup):
Calories 116 (62% from fat) • carb. 1.5g • pro. 9.5g • fat 8.1g • sat. fat 3.3g chol. 171.7mg • sod. 432mg • calc. 32mg • fiber 0.2g

1. Lightly coat a 6-cup muffin pan with nonstick cooking spray. Press one slice
of prosciutto into each muffin cup to entirely line bottom and sides, leaving
some overhang. Mend any cracks.
2. In a bowl, whisk together the eggs, half-and-half, salt and pepper. Stir in
crumbled goat cheese. Divide asparagus ribbons evenly among the muffin
cups.
3. Fill each muffin cup with asparagus ribbons. Fill each cup two-thirds of the
way with the egg mixture.
4. Place the muffin pan into the Cuisinart® AirFryer on the Baking/Drip Pan in
rack Position 2. Select AirFry, and set the temperature to 325°F for 8 to 10 minutes, cooking until egg cups are set and no longer runny. Run a knife along the
edge of each cup to loosen from pan. Serve warm.