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Easter Brunch Egg Baskets – Four Ways
| Cook time: | 45 minutes |
Servings: | 2 servings per recipe |
| Serving size: | 1 egg basket |
| Author: | Adapted from cookinglight.com |
Ingredients
Potato Egg Basket
- 1/4 cup refrigerated shredded hash brown potatoes
Carrot-Potato Egg Basket
- 2 tablespoons refrigerated shredded hash brown potatoes
- 2 tablespoons shredded carrot
Zucchini-Herb-Potato Egg Basket
- 2 tablespoons refrigerated shredded hash brown potatoes
- 2 tablespoons shredded zucchini, squeezed dry with paper towels or clean dish towel
- 1 teaspoon chopped fresh flat-leaf parsley
- 1/2 teaspoon chopped fresh chives
Beet-Potato Egg Basket
- 2 tablespoons refrigerated shredded hash brown potatoes
- 2 tablespoons peeled red beet, shredded
You will need two eggs for each basket recipe above.
Special Tool: Shiny, light-colored muffin tin
Directions
- Spray each muffin cup with cooking spray.
- For each egg basket type you are making, mix the ingredients listed above in separate bowls, leaving out the eggs.
- Divide each recipe in half and spoon half of one mixture into one muffin cup and the other half of the mixture into a second muffin cup. Repeat for each egg basket recipe you are making.
- Lightly press the mixture into the bottom and up the sides of each muffin cup, pushing mixture just above rim (baskets will shrink when baking).
- Bake for 30 minutes.
- Remove from the oven and crack 1 large egg into each basket.
- Put the muffin tin back into the oven and bake for another 12 to 15 minutes or until eggs are set to your liking.
- Season with salt and pepper to taste.
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