Veggie & Potato Egg Baskets
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Cook time: 
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Serves: 1 Potato Basket
 
Ingredients
  • For each Basic Potato Egg Basket, start with:
  • ¼ cup refrigerated shredded hash brown potatoes (I like Simply Potatoes)
  • 1 egg
  • fine grain sea salt
  • freshly ground black pepper
  • For each Carrot-Potato Egg Basket, start with:
  • 2 Tbsp refrigerated shredded hash brown potatoes
  • 2 Tbsp shredded carrot
  • For each Zucchini-Herb-Potato Egg Basket, start with:
  • 2 Tbsp refrigerated shredded hash brown potatoes
  • 2 Tbsp shredded zucchini patted dry with paper towels
  • 1-2 tsp chopped fresh flat-leaf parsley
  • 1 tsp chopped fresh chives
  • For each Beet-Potato Egg Basket, start with:
  • 2 Tbsp refrigerated shredded hash brown potatoes
  • 2 Tbsp shredded red beet
Instructions
  1. Pre-heat the oven to 400°.
  2. Start with shiny, light-colored muffin pans.
  3. For each egg basket, spoon ¼ cup mixture into a muffin cup coated with cooking spray.
  4. Press the mix into the bottom and up sides of muffin cup, pushing the mix just above the rim.
  5. Bake for 30 minutes.
  6. Crack 1 large (or XL) egg into each basket.
  7. Bake for another 12 to 15 minutes, or until the eggs are set to your liking.
  8. Sprinkle each basket with a dash of sea salt and freshly ground black pepper
Notes
Nutritional Data by %
% Protein: 25
% Carbs: 17
% Fats: 1
Nutrition Information
Serving size: 1 Potato Basket Calories: 104 Fat: 6.54 Carbohydrates: 4.48 Sugar: .25 Protein: 6.63
Recipe by Veggies By Candlelight at https://www.veggiesbycandlelight.com/veggie-potato-egg-baskets/