Breakfast Bites
9 ingredients
4 steps
Ingredients
- 12 slices prosciutto
- 2 1/2 cups self-rising flour
- 1 cup milk
- 1/2 cup butter, melted
- 2 None large eggs
- 2 tbsp chives, chopped
- 2 None salad potatoes, parboiled, thinly sliced
- 1/3 cup Parmesan, grated
- 2 tsp thyme, leaves only
Directions
-
1Preheat oven to 350°F. Lightly grease a 12-hole cupcake pan. Line each recess with a slice of prosciutto.
-
2Sift flour into a large bowl. In a separate bowl, whisk together milk, butter, eggs and chives. Add to flour, stirring until just combined.
-
3Spoon mixture evenly into pan until two-thirds full. Arrange potatoes over top of muffin mixture. Sprinkle each with a 1/2 tbsp Parmesan and some thyme.
-
4Bake for 20-25 mins, until golden. Cool in pan for 5 mins before transferring to a wire rack to cool completely.
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