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Cheesy Egg Breakfast Baskets
15 Prep Time
minutes
20 Cook Time
minutes
35 Total Time
minutes
12 Serving
size
Print Recipe
Ingredients
For the Basket
- ½ cup shredded cheddar cheese
- 1 egg, beaten
- ¾ of a (20oz) bag refrigerated hash browns
- Salt/pepper to taste
For the Filling
- 1 cup shredded cheddar cheese
- 6 eggs, beaten
- 2 tablespoons melted butter
- ¼ cup half and half
- ¼ teaspoon baking soda
- 1 green onion, thinly sliced
Preparation
- Preheat oven to 425°F.
- Lightly coat muffin tin with nonstick spray.
- In a bowl, combine the hash browns, egg, salt and pepper, and cheese.
- Spoon into prepared muffin tin, and, using the back of a spoon, press into and up sides to form a “nest”.
- Bake 12-15 minutes until golden and crisp.
- Beat eggs with butter and half and half, add the baking soda, scallions, and cheese.
- Cook over medium heat, stirring often until opaque and creamy.
- Spoon into prepared baskets and top with cooked bacon slice as basket “handle”.
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