Wednesday, July 9, 2014

Potato and Egg Baskets

Potato and Egg Baskets: Savory Sweet and Satisfying

These "baskets" are a fun way to eat breakfast. They also happen to be a delicious way to eat breakfast.

Potato and Egg Baskets


  • 30 ounce bag frozen shredded hash browns, thawed
  • 2 tablespoons olive oil
  • 1 teaspoon black pepper
  • 1/2 cup shredded cheddar cheese, divided
  • 18 eggs
  • 6 slices turkey bacon, cooked and crumbled
  • parsley flakes


  1. Preheat oven to 425º F. Spray 2 muffin tins very well with cooking spray.
  2. In a large bowl combined thawed hash browns, black pepper, olive oil and 1/3 cup cheddar cheese.
  3. Divide potato mixture between 18 muffin cups in the two prepared tins. Press the potato mixture into the bottom and up the sides of each muffin cup.
  4. Bake for 13-16 minutes or until the potatoes are golden brown.
  5. Remove muffins tins from the oven and lower temperature to 350º F.
  6. Crack an egg into each muffin cup. Top with remaining cheese, bacon and parsley flakes.
  7. Bake for about 10-15 minutes.
  8. Gently slide a knife around the edges of the baskets and use a fork to gently pull up.

The amount of time you cook the eggs for depends on how you like your yolks. The shorter amount of time and your yolks will be runny, the longer amount of time and the yolks will be firmer.

Serves: 8
Calories: 318
Total Fat: 16.5g
   Saturated: 7.1g
   Polyunsaturated: 0g
   Monounsaturated: 0g
   Trans: 0g
Cholesterol: 510mg
Sodium: 386.2mg
Potassium: 315mg
Total Carbs: 20.5g
   Dietary Fiber: 2.2g
   Sugars: 1.1g
Protein: 20.8g
Vitamin A: 16.5%
Vitamin C: 13.5%
Calcium: 14.5%
Iron: 11.2%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from The Domestic Mama & The Village Cook.

Related Posts Plugin for WordPress, Blogger...