Eggs in a Basket recipe

All Recipes 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: : -

Directions

  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.

Recipe Yield

6 servings

Recipe Note

Super easy and fun to make.

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