Egg Basket
Egg Basket
Ingredients
3 slices bacon, cooked and crumbled
15 oz. frozen shredded hashbrowns, thawed
1 c. cheddar cheese
1 T. oil
salt and pepper
2 T. cheddar cheese
parsley, salt, and pepper
Instructions
Cook bacon, cool and crumble.
Mix hash browns, salt/pepper, oil and 1cup cheese in a mixing bowl. Grease the muffin pan and divide hash brown mixture into 9-10 cups. Use your fingers to pack them tightly and shape into a basket.
Bake at 425 degrees for 15 minutes or until the edges have browned and the cheese has melted.
Crack an egg into each basket, top with bacon bits and cheese. Season with salt, pepper, and parsley.
Bake at 350 degrees for 15 minutes or until cooked to your preference. Cool, gently slide a knife along the edge and lift out of the pan.