Recipe: Crispy Prosciutto and Potato Egg Cups

Name: Recipe: Crispy Prosciutto and Potato Egg Cups
Ingredients: Cooking spray or oil, for coating the muffin tin; 6 ounces thinly sliced prosciutto, preferable large slices; 15 to 16 ounces frozen shredded hash brown potatoes, thawed overnight in the refrigerator; 1 cup shredded Parmesan cheese (about 3 ounces); 1 tablespoon olive oil; 1/2 teaspoon kosher salt, plus more for seasoning; 1/4 teaspoon freshly ground black pepper, plus more for seasoning; 12 large eggs; Thinly sliced chives or scallions, for serving (optional)