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Easter Brunch Egg Baskets – Four Ways

Cook time:45 minutes

Servings:

2 servings per recipe
Serving size:1 egg basket
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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

  1. Spray each muffin cup with cooking spray.
  2. For each egg basket type you are making, mix the ingredients listed above in separate bowls, leaving out the eggs.
  3. 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.
  4. 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).
  5. Bake for 30 minutes.
  6. Remove from the oven and crack 1 large egg into each basket.
  7. Put the muffin tin back into the oven and bake for another 12 to 15 minutes or until eggs are set to your liking.
  8. Season with salt and pepper to taste.