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Veggie and Potato Egg Baskets

Ingredients

  • For each Basic Potato Egg Basket start with:
  • ¼ cup 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

  • Preheat the oven to 400° F.
  • Start with shiny, light-colored muffin pans.
  • For each egg basket, spoon ¼ cup mixture into a muffin cup coated with cooking spray.
  • Press the mix into the bottom and up sides of muffin cup, pushing the mix just above the rim.
  • Bake for 30 minutes.
  • Crack 1 large (or XL) egg into each basket.
  • Bake for another 12 to 15 minutes, or until the eggs are set to your liking.
  • Sprinkle each basket with a dash of sea salt and freshly ground black pepper