Breakfast Foil Packs With Polenta Prosciutto and Cherry Tomatoes
Ingredients
- 1½ pounds pre-cooked polenta, cut into ½" cubes
- 1 pint cherry tomatoes, halved
- 6 ounces sliced prosciutto (about 12 slices), torn into large pieces
- ¼ cup olive oil
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper, plus more to taste
- 6 large eggs
- ½ cup grated Parmesan (optional)
- ¼ cup torn basil leaves (optional)
Instructions
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