So I know you all thought I a. forgot to cook or b. had the pizza delivery guy, Rob, on speed dial but have no fear, I have gotten my head out of the sand. While hosting guests over the holidays, I took it upon myself to make breakfast at home at least a couple of times. On Christmas morning, I wanted to concoct something delicious and something that only required 4 eggs. I kept saying I was going to make a breakfast casserole, but seriously, with 4 eggs? Come on Linz. We are not feeding the Keebler elf clan. After raiding my refrigerator and racking Stella's brain, I came up with a breakfast sandwich. Eat your heart out Mc D's. But seriously, let's eat.4 eggs
16 pieces of prosciutto
12 slices of thin sharp white cheddar cheese
Italian loaf of bread
Preheat oven to 425.
In 6 cups of the muffin tin, crack one egg per cup. Add salt and pepper to season. In the remaining 6 cups of the muffin tin, line each cup with two pieces of prosciutto overlapping. Bake 12-15 minutes. Until prosciutto is crispy, and eggs are to your liking. I don't like mine runny, so the longer the better.
In a skillet, add butter and brown toast on each side. Add white cheddar cheese slices and melt. On top of the cheese, layer 4 slices of prosciutto and top off with the egg.
Muy. Delicious. Swear. Are you drooling? If I had 4 eggs and random ingredients in my refrigerator on the reg, this would be a staple. Truly.