Super easy and fun to make.

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Recipe Summary

prep:
25 mins
cook:
38 mins
total:
1 hr 3 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a large 6-cup muffin tin with cooking spray.

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  • Mix potatoes, melted butter, salt, and pepper together in a large bowl.

  • Divide potato mixture among muffin cups. Press to create a thin crust over the bottom and up the sides of each cup.

  • 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.

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

  • Toss prosciutto with maple syrup and pepper in a small bowl. Spread out on a small baking sheet lined with aluminum foil.

  • Place muffin tin and baking sheet under the preheated broiler. Broil until cheese is melted and prosciutto is crisp, about 1 minute.

  • Transfer egg baskets to a serving plate. Chop prosciutto and sprinkle on top.

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

399 calories; protein 17.1g 34% DV; carbohydrates 34.5g 11% DV; fat 21.8g 34% DV; cholesterol 230.4mg 77% DV; sodium 625.2mg 25% DV. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 4 stars
04/08/2017
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 11 minutes for the egg whites to set up and then I turned the oven to broil and let them in an extra minute on broil before removing them to add the cheese as runny egg whites freak me out! I used a fancy shredded Italian cheese blend that has provolone mozzarella asiago romano and parmesan in it as that's what I had on hand. I also just cooked the proscuitto in a pan on the stove top. Thanks for sharing your recipe! Read More
(1)
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/07/2017
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 11 minutes for the egg whites to set up and then I turned the oven to broil and let them in an extra minute on broil before removing them to add the cheese as runny egg whites freak me out! I used a fancy shredded Italian cheese blend that has provolone mozzarella asiago romano and parmesan in it as that's what I had on hand. I also just cooked the proscuitto in a pan on the stove top. Thanks for sharing your recipe! Read More
(1)
Rating: 5 stars
05/19/2017
I put grape tomatoes with salt and basil under eggs in each basket and put bacon on top of the cheese. Delicious!!! Read More
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