Eggs in a Basket

1. Preheat oven to 350 degrees F (175 degrees C). Grease a large 6-cup muffin tin with cooking spray.

2. Mix potatoes, melted butter, salt, and pepper together in a large bowl.

3. Divide potato mixture among muffin cups. Press to create a thin crust over the bottom and up the sides of each cup.

4. 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.

5. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

6. Toss prosciutto with maple syrup and pepper in a small bowl. Spread out on a small baking sheet lined with aluminum foil.

7. Place muffin tin and baking sheet under the preheated broiler. Broil until cheese is melted and prosciutto is crisp, about 1 minute.

8. Transfer egg baskets to a serving plate. Chop prosciutto and sprinkle on top.

Cook's Notes:

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.