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

  1. 1
    Preheat oven to 350°F. Lightly grease a 12-hole cupcake pan. Line each recess with a slice of prosciutto.
  2. 2
    Sift flour into a large bowl. In a separate bowl, whisk together milk, butter, eggs and chives. Add to flour, stirring until just combined.
  3. 3
    Spoon 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.
  4. 4
    Bake 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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