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Egg baskets will rock your Easter breakfast.

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If you are looking for a new way to serve eggs for breakfast on Easter morning, look no further than Michelle Klug’s idea for Egg Baskets in this month’s issue of Cooking Light.

These eggs baskets are, in fact, individual baked eggs nestled in a crispy nest of hash browns, and they are perfect for a crowd. You can cook up what you need in muffin tins, pop them in the oven, and voila!

Ingredients:

  • For each potato basket use ¼ cup refrigerated shredded hash brown potatoes

NOTE: Simply Potatoes in the refrigerated section of your supermarket works well.

  • 1 large egg per basket
  • Kosher salt and black pepper (optional)

Directions:

1. Preheat oven to 400°.

2. Start with shiny and light (in color) 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 the rim.

3. Bake at 400° for 30 minutes.

4. Crack 1 large egg into each basket.

5. Bake at 400° for 12 to 15 minutes or until eggs are set to your liking.

6. Sprinkle each basket with a dash of kosher salt and a pinch of pepper.

There’s a double-win with this breakfast. Your guests get a special treat, and you get a super easy breakfast that looks incredible!

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