Let's eat: Breakfast Sandwich

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.