Make Ahead Meal: Egg Muffins

There is something about that bacon, egg, and cheese breakfast that is so wildly satisfying. I rarely make it myself because it takes a bit more time and cleanup then my typical smoothie or oatmeal, but then I came across a few of these "egg muffin" recipes and knew that I had found my solution: bacon, egg, and cheese muffins, with a a hash brown crust of course. Since I absolutely despise cooking bacon (nope, sorry, there is no non-greasy, messy way to do it), I decided to substitute with bacon's close cousin, prosciutto. The flavor is just as good and the cleanup is 10x easier. 

They're so simple to make, and last the whole week as a heat-and-eat breakfast option. Plus, they only dirty ONE dish! Check out the recipe below. 

Bacon, Egg, and Cheese Muffins (with a Hash Brown Crust)

• 12 eggs
• 3/4 cup cheddar cheese, shredded
• 5 cups potato, shredded (or, 1, 15 ounce bag frozen hash browns, no salt added)
• 1 large handful baby arugula
• 6 slices proscuitto or Serrano ham (optional)

Preheat oven to 350F. In a large bowl, mix together cheese and potatoes. Sprinkle with salt and pepper. In a non-stick muffin tin, take the mixture and mold it to make a crust in each cup, pressing down firmly with your fingers. Place in oven and bake for 10-15 minutes.

Meanwhile, chop up the proscuitto or ham, leaving about 1/2 slice for each muffin. When the crust is baked, place a small bunch of arugula in each cup, pressing it down to make room for the eggs. Then, add an egg to each muffin tin. Top with proscuitto or ham and bake an additional 10 minutes (or longer if you like your eggs well-done). Refrigerate and store for an easy breakfast.