All Recipes Best Recipe Breakfast and Brunch Recipes Potatoes

Ingredients

cooking spray 3 large potatoes, peeled and grated ¼ cup butter, melted kosher salt and ground black pepper to taste 6 eggs ¾ cup shredded provolone cheese 6 slices prosciutto 2 teaspoons maple syrup

Nutrition Info

398.6 calories carbohydrate: 34.5 g cholesterol: 230.4 mg fat: 21.8 g fiber: 4.1 g protein: 17.1 g saturatedFat: 11 g servingSize: - sodium: 625.2 mg sugar: 3.2 g transFat: : - unsaturatedFat: : -

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

6 servings

Super easy and fun to make.