Baked Eggs with Prosciutto in Hash Brown Cups

Baked Eggs with Prosciutto in Hash Brown Cups is an all-in-one breakfast treat when served with toast or a bagel and some fresh fruit. The hash brown baskets can be made ahead. If they are made ahead and refrigerated, reheat them for about 10 minutes at 375F before adding the prosciutto and egg.


Baked Eggs with Prosciutto in Hash Brown Cups
(Adapted from recipe courtesy of, March/April 2014)

Serves 8 – 10

Cooking spray
6 cups frozen shredded hash browns, fully thawed
6 Tbsp extra-virgin olive oil
1 tsp dried rosemary leaves
1 tsp smoked paprika
Freshly ground black pepper
Kosher salt
8 thin slices prosciutto, halved crosswise
16 large eggs
3 Tbsp chopped fresh chives or basil leaves

Preheat oven to 375F. Generously coat two 8 to 12-cup nonstick muffin tin with cooking spray.

Put hash browns in a clean kitchen towel; working over a sink, squeeze and wring the towel to remove as much of the liquid from the potatoes as possible. Transfer to a large bowl in two portions, stir in half of the oil and seasonings with each batch. Season the entire batch generously with salt and pepper. Divide the mixture into 16 among the muffin cups (about 1/3 cup each), then press into the bottom and up the sides to form cups. Generously coat the cups with cooking spray.

Bake the hash brown nests until golden on the bottom and edges, about 35 minutes.

Lay 1 piece of prosciutto in each hash brown nest, letting it overhang the edges. One at a time, crack an egg in to each nest. It is OK if some of the egg white spills over.

Bake, rotating the pan front to back halfway through, until the eggs are cooked to desired consistency, 10 to 15 minutes for medium set or 15 to 18 minutes for a hard set. Let stand for a few minutes before serving. Run a butter knife around each nest to loosen it from the pan. Use a fork to lift the nests out. Garnish with chopped herbs and serve immediately.

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