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Eggs in a Basket

"Super smooth and a laugh to make."

Ingredients :

cooking spray
three huge potatoes, peeled and grated
1/four cup butter, melted
kosher salt and floor black pepper to flavor
6 eggs
3/four cup shredded provolone cheese
6 slices prosciutto
2 teaspoons maple syrup

Instructions :

Prep : 25M	Cook : 6M	Ready in : 1H3M

Preheat oven to 350 levels F (one hundred seventy five degrees C). Grease a large 6-cup muffin tin with cooking spray.
Mix potatoes, melted butter, salt, and pepper collectively in a big bowl.
Divide potato combination amongst muffin cups. Press to create a thin crust over the bottom and up the perimeters of each cup.
Bake inside the preheated oven till edges are a mild golden brown and potatoes are gentle, about half-hour. Crack an egg gently into every cup. Continue cooking till egg whites are set and yolk is runny, about 6 minutes. Remove from the oven; cowl eggs with provolone cheese.
Set oven rack approximately 6 inches from the warmth 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 coated with aluminum foil.
Place muffin tin and baking sheet beneath the preheated broiler. Broil till cheese is melted and prosciutto is crisp, approximately 1 minute.
Transfer egg baskets to a serving plate. Chop prosciutto and sprinkle on top.

Notes :

Substitute three cups shredded hash browns for the potatoes if preferred. If the usage of frozen, make sure they're thawed. Use a piece of cheesecloth or a easy kitchen towel to get rid of and squeeze out the moisture.
Substitute the breakfast meat of your desire for the prosciutto. Substitute Cheddar cheese for the provolone cheese if desired.

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