• Preheat the oven to 425 degrees.  Generously grease a baking sheet.
• Cut the slices of bread into cubes and place them in a large mixing bowl.  Drizzle with olive oil, stirring to coat on all sides.  Then sprinkle with garlic powder, Italian Seasonings, salt and pepper.  Turning to coat the bread on all sides.
• Lay the cubes of bread out on the baking sheet.  Bake for 8-10 minutes, just until browned lightly.  Remove from the oven and let cool to room temp.
• While the eggs are baking (see instructions below), or several hours in advance, make the Panzanella Salad.  In a large mixing bowl, combine the tomatoes, cucumber, mozzarella, basil and toasted bread cubes.  Drizzle with the olive oil and freshly squeezed lemon juice and toss to coat well.  Taste and add more & season with salt and pepper if needed.
• When ready to serve, spread the Panzanella Salad out on a large platter.  Nestle the Prosciutto Egg Cups into the Panzanella Salad.  Serve with aged balsamic vinegar, fresh squeezed lemon juice and/or good olive oil for drizzling on top.

Prosciutto Egg Cups:

• Turn the oven temp back to 400 degrees.
• Line the molds of 8 muffin tins with 2 slices of prosciutto in each cup.  Let it fold over the edge some. 
• Combine the eggs, milk, shredded cheese and pepper in a mixing bowl.  Pour evenly into each of the prosciutto cups.
• Bake for 13-16 minutes, or until the eggs are puffed and slightly browned.