Egg Basket

For each Basic Potato Egg Basket, start with:1/4 cup refrigerated shredded hash brown potatoes (such as Simply Potatoes)

For each Carrot-Potato Egg Basket, start with:
2 tablespoons refrigerated shredded hash brown potatoes (such as Simply Potatoes)
2 tablespoons shredded carrot

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

For each Beet-Potato Egg Basket, start with:
2 tablespoons refrigerated shredded hash brown potatoes (such as Simply Potatoes)
2 tablespoons shredded red beet

Follow this method for each:

1. Preheat oven to 400°.

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.

3. Bake at 400° for 30 minutes.

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.

Nutrition information:
Basic Potato Egg Basket (per basket):
CALORIES 114; FAT 5.6g (sat 1.6g, mono 1.8g, poly 1g); PROTEIN 7g; CARB 8g; FIBER 1g; CHOL 186mg; IRON 1mg; SODIUM 216mg; CALC 28mg

Carrot-Potato Egg Basket (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

Zucchini-Herb-Potato Egg Basket (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

Beet-Potato Egg Basket (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

- See more at: http://simmerandboil.cookinglight.com/2014/03/11/wow-youve-got-to-try-this-egg-baskets/#sthash.00YE7eiR.dpuf