Baked Eggs in Prosciutto-Hash Brown Cups

Baked Eggs in Prosciutto-Hash Brown Cups

7 Reviews
From: EatingWell Magazine, March/April 2014

Wow your brunch guests with this adorable muffin-tin recipe of baked eggs in a “nest” of prosciutto and hash browns. Make sure you really wring out as much liquid as you can from the potatoes before you bake them—it will prevent the cups from sticking in the muffin tin.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • Canola or olive oil cooking spray
  • 6 cups frozen shredded hash browns, fully thawed
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon chopped fresh rosemary or ¼ teaspoon dried
  • ½ teaspoon piment d'Espelette (see Tips), or hot paprika
  • ½ teaspoon freshly ground pepper
  • ¼ teaspoon salt
  • 6 thin slices prosciutto (about 3 ounces), halved crosswise
  • 12 large eggs, at room temperature (see Tips)
  • 3 tablespoons chopped fresh chives


  • Active

  • Ready In

  1. Preheat oven to 375°F. Generously coat a 12-cup nonstick muffin tin with cooking spray.
  2. Put hash browns in a clean kitchen towel; working over the sink, squeeze and wring the towel to remove as much liquid from the hash browns as possible. Transfer to a large bowl; stir in oil, rosemary, piment d'Espelette (or paprika), pepper and salt until combined. Divide the mixture among the muffin cups (about ⅓ cup each), then press into the bottom and up the sides of each cup to form a "nest." (There should be a solid layer in the bottom of the cup, but it's OK if the hash browns don't go completely up the sides.) Generously coat the hash browns with cooking spray.
  3. Bake the hash brown nests until golden brown on the bottom and edges, about 30 minutes.
  4. Lay 1 piece of prosciutto into each hash brown nest, letting it overhang the edges. One at a time, crack an egg into a small bowl and slip it into a nest. (It's OK if some of the egg white spills over.)
  5. Bake, rotating the pan front to back halfway through, until the eggs are cooked to desired doneness, 10 to 15 minutes for medium set or 15 to 18 minutes for hard set. Let cool in the pan for 5 minutes. Run a butter knife around the edges of each nest a few times to loosen completely, then use the knife to lift them out of the tin. Serve sprinkled with chives.
  • Equipment: Nonstick muffin tin with 12 ( ½-cup) cups
  • Piment d'Espelette is a sweet, mildly spicy pepper, from the French side of the Basque region, ground into powder. Look for it in well-stocked supermarkets, gourmet markets or in the bulk-spice section in natural-foods stores. Regular or hot paprika can be used as a substitute.
  • To bring an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.

Nutrition information

  • Serving size: 2 egg cups
  • Per serving: 331 calories; 21 g fat(5 g sat); 1 g fiber; 18 g carbohydrates; 19 g protein; 52 mcg folate; 383 mg cholesterol; 0 g sugars; 0 g added sugars; 704 IU vitamin A; 8 mg vitamin C; 68 mg calcium; 3 mg iron; 640 mg sodium; 399 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, ½ lean meat, 2 medium-fat meat, 1½ fat

Reviews 7

July 27, 2014
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By: EatingWell User
Easy to prepare I made this for breakfast today. The only problem I had was when I poured the first egg (large) into the cup, there was so much egg white that it spilled over & all over the place. So with the remaining eggs, I poured out a little of the white before placing in each cup. I used Ore-Ida frozen hash browns, put them in a colander last night & this morning they were dry so I didn't have to wring them in a dish towel. I didn't have hot paprika so I put a little cayenne in with regular paprika. Will definitely make again!
July 21, 2014
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By: Diane59
Tasty Loved this recipe. Easy and delicious. I would make this for a brunch with my friends or at home with my family. My only suggestion is that you make sure the hash browns are crisp. I will definitely make this again. Pros: Easy and Delicious Cons: None that I found
July 08, 2014
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By: EatingWell User
Tasty but horrible clean-up This was a very tasty dish. The seasonings in the hashbrowns and the prosciutto really made the dish. However, even with dry potatoes and liberal oiling of the pan, the cups did not come out cleanly and the pan was very difficult to clean. If I try this again I will use a glass 9x13, layer the seasoned hashbrowns, bake, layer the prosciutto, crisp, use a large spoon to make indentations ('cups'), top with eggs, bake, cut into squares and serve. Pros: tasty Cons: time-consuming, difficult clean up
July 06, 2014
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By: sjeter77
Perfect! Loved it!! Tasty and did not change a thing. Must make sure you cook the hashbrowns till brown or they will stick when cooking with eggs. Pros: Came out of the oven looking beautiful Cons: Make sure you cook the hashbrown long enough to not stick
May 09, 2014
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By: EatingWell User
I just have a question before making this for tomorrow I am really curious if anyone has used bacon instead of prosciutto?? I am having a brunch tomorrow and would love to try this with bacon and wondered if anyone had any tips
March 22, 2014
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By: EatingWell User
Great Brunch Addition Made this this morning turned out great. I did change one thing, after baking the hash brown cups I put the half of prosciutto slice in and allowed it to overlap, I then put it under the broiler on high until prosciutto starts to crisp and forms a cup, watch it closely.. The prosciutto crisped up and formed a cup. Put the egg in and bake as instructed. Pros: Easy to make, Great Presentation dish
March 17, 2014
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By: ejoslin
Yum! Just made these yesterday for brunch and they were great! Perfect little breakfast nugget. The only bummer was that they stuck to the pan and didn't come out cleanly but I imagine this was because I didn't get all of the water out of the hash browns before sticking them in. Pros: Easy, tasty, cute, presentable Cons: Sticky
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