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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Baked Eggs in Prosciutto Hash Brown Cups Recipe

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This recipe for Baked Eggs in Prosciutto Hash Brown Cups is from Galle Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 cups Frozen Hash Browns
3 T EVO Oil
1 tsp fresh Rosemary, chopped ((¼ tsp dried)
1 tsp Paprika
½ tsp Black Pepper
¼ tsp Salt
6 slices Prosciutto, (3 oz) halved
12 lg Eggs, room temp
3 T fresh Chives, chopped
Cooking Spray
Directions:
Directions:
Preheat oven to 375º & generously coat muffin tin with cooking spray. Place hash browns in a towel and wring out as much liquid as possible. Transfer to a large bowl and stir in rosemary, paprika, pepper, and salt. Divide the mixture into the 12 muffin cups,then press into the bottom and up the sides to form a "nest". Generously coat the nests with cooking spray and bake until golden brown on the bottom and edges, about 30 minutes. Lay 1 piece prosciutto into each nest, letting it hang over the sides. Crack eggs, one at a time, into a small bowl, and slide into the nests. Bake, rotating the pan halfway through, until the edges are cooked to desired doneness, 10-15 minutes for medium, 15-18 minutes for hard set. Let rest 5 minutes, then run a knife around edges. Lift out and serve, sprinkling with chives.

 

 

 

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