At every gathering or whenever we cook it, this is the pea salad that everyone begs for. Simple and quite addictive. The majority of people are certain that the recipe contains bacon, however it is not necessary for the amazing flavor.
| Prep Time: | 25 mins |
| Cook Time: | 38 mins |
| Total Time: | 1 hr 3 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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
Instructions
- 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.
- 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
| Calories | 399 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 230 mg |
| Dietary Fiber | 4 g |
| Protein | 17 g |
| Saturated Fat | 11 g |
| Sodium | 625 mg |
| Sugars | 3 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is very and good. I however did not use the provolone or the syrup as I only had cheddar cheese. I also am not fan of sweet with bacon, so I left the syrup out. I made it in little ramekins and although I made about 4 servings, I ended up with an extra fifth. It was very very good and practical!
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 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!