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Eggs in a Basket

Rated as 4.5 out of 5 Stars

"Super easy and fun to make."
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Ingredients

1 h 3 m servings 399 cals
Original recipe yields 6 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a large 6-cup muffin tin with cooking spray.
  2. Mix potatoes, melted butter, salt, and pepper together in a large bowl.
  3. Divide potato mixture among muffin cups. Press to create a thin crust over the bottom and up the sides of each cup.
  4. Bake in the preheated oven until edges are a light golden brown and potatoes are tender, about 30 minutes. Crack an egg gently into each cup. Continue cooking until egg whites are set and yolk is runny, about 6 minutes. Remove from the oven; cover eggs with provolone cheese.
  5. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  6. Toss prosciutto with maple syrup and pepper in a small bowl. Spread out on a small baking sheet lined with aluminum foil.
  7. Place muffin tin and baking sheet under the preheated broiler. Broil until cheese is melted and prosciutto is crisp, about 1 minute.
  8. Transfer egg baskets to a serving plate. Chop prosciutto and sprinkle on top.

Footnotes

  • Cook's Notes:
  • Substitute 3 cups shredded hash browns for the potatoes if desired. If using frozen, make sure they are thawed. Use a piece of cheesecloth or a clean kitchen towel to remove and squeeze out the moisture.
  • Substitute the breakfast meat of your choice for the prosciutto. Substitute Cheddar cheese for the provolone cheese if desired.

Nutrition Facts


Per Serving: 399 calories; 21.8 g fat; 34.5 g carbohydrates; 17.1 g protein; 230 mg cholesterol; 625 mg sodium. Full nutrition

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Reviews

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I put grape tomatoes with salt and basil under eggs in each basket and put bacon on top of the cheese. Delicious!!!

I had these for breakfast (right out of the oven) AND lunch (at room temp) today, and they were very tasty. I don't have a large (6 muffin) muffin tin, so I used ramekins instead. It took about...