Yield
1 serving
Photo: Randy Mayor

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Start with shiny, light-colored muffin pans. For each egg basket, spoon 1/4 cup mixture into a muffin cup coated with cooking spray. Press mixture into bottom and up sides of muffin cup, pushing mixture just above rim.

Step 3

Bake at 400° for 30 minutes.

Step 4

Crack 1 large egg into each basket. Bake at 400° for 12 to 15 minutes or until eggs are set to your liking. Sprinkle each basket with a dash of kosher salt.

Chef's Notes

For each Carrot-Potato Egg Basket, start with:

2 tablespoons refrigerated shredded hash brown potatoes (such as Simply Potatoes)
2 tablespoons shredded carrot

Nutrition Information (per basket): CALORIES 102; FAT 5.6g (sat 1.6g, mono 1.8g, poly 1g); PROTEIN 7g; CARB 6g; FIBER 1g; CHOL 186mg; IRON 1mg; SODIUM 213mg; CALC 33mg

 

 

 

For each Zucchini-Herb-Potato Egg Basket, start with:

2 tablespoons refrigerated shredded hash brown potatoes (such as Simply Potatoes)
2 tablespoons shredded zucchini, patted dry with paper towels
1 teaspoon chopped fresh flat-leaf parsley
1/2 teaspoon chopped fresh chives

Nutrition Information (per basket): CALORIES 100; FAT 5.7g (sat 1.6g, mono 1.8g, poly 1g); PROTEIN 7g; CARB 5g; FIBER 0g; CHOL 186mg; IRON 1mg; SODIUM 205mg; CALC 33mg

 

 

For each Beet-Potato Egg Basket, start with:

 

2 tablespoons refrigerated shredded hash brown potatoes (such as Simply Potatoes)
2 tablespoons shredded red beet

Nutrition Information (per basket): CALORIES 104; FAT 5.6g (sat 1.6g, mono 1.8g, poly 1g); PROTEIN 7g; CARB 6g; FIBER 1g; CHOL 186mg; IRON 1mg; SODIUM 217mg; CALC 31mg