Potatoes, eggs, prosciutto and some herbs all in one! These are a very pretty addition to a breakfast or brunch spread, or keep in the freezer for a great protein snack!

Ingredients

• 1 1/2 pounds Yukon gold potatoes, peeled and grated (super fast – run potatoes through your food processor with grater blade)
• 2 tablespoons unsalted butter, melted
• 1/2 cup grated Parmesan cheese, divided
• 12 eggs
• 3 slices prosciutto, chopped
• 2 tablespoons freshly chopped chives
• 1 tablespoon freshly chopped parsley
• Salt and pepper, to taste
• Cayenne pepper, to taste (optional)

Preparation

• Preheat oven to 425° F. Lightly grease a 12-cup muffin tin.
• Combine potatoes, butter, 1/4 cup cheese, salt and pepper in a bowl. Divide potato mixture evenly among prepared muffin tin and gently press to form a thin layer on the bottom and sides of each cup.
• Bake until just golden brown, 15 to 18 minutes. Remove from the oven and reduce the temperature to 350° F.
• Gently crack 1 egg into each potato basket. Sprinkle with prosciutto, chives and parsley.
 Top each egg with remaining cheese.
• Return to the oven and bake until eggs are set, 10 to 13 minutes. Sprinkle with cayenne pepper before serving.

Thanks PCC Natural Markets!