Eggs in a Basket
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These are really good with just a touch of spice to them. The hash brown potatoes are nice and crisp and filled with a tasteful egg and cheese mixture with lots of tomatoes. Original recipe from my Southern Cooking book and altered to suit our taste.
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INGREDIENTS
Nutrition- 3 1⁄2
- 1⁄4cup vegetable oil
- 1
- 1⁄2teaspoon seasoning salt
- 1⁄4teaspoon fresh ground pepper
- 2tablespoons half-and-half cream
- 1tablespoon butter
- 6large eggs
- salt & fresh ground pepper
- 5slices cooked bacon, crumbled
- 1
- shredded cheddar cheese
-
- cooking spray
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DIRECTIONS
- Heat the oven to 400 degrees.
- In a large bowl, mix the hash brown potatoes, 1/4 cup vegetable oil,the beaten egg, salt and pepper and mix well.
- Spray the muffin tins with cookng spray oil.
- Using a large 6 serving muffin tin, spoon about 1/2 cup into the bottom and pressing up the sides of each.
- Be sure the surface of each tin is covered well.
- Bake for approximately 35 minutes or until golden brown.
- Remove from oven and add a little shredded cheddar cheese to the bottom of each tin.
- While the baskets are cooking, melt 1 tbls. of butter in a non-stick skillet over medium high heat.
- Whisk together the eggs, half & half and salt and pepper to taste.
- Add the drained Rotel and crumbled bacon.
- Cook the eggs in the melted butter until set.
- Spoon cooked egg mixture evenly into each tin.
- Top with more shredded cheddar cheese.
- Return to the oven just until the cheese is melted, about 3-5 minutes.
- Serve warm topped with chopped green onion if using.
- Enjoy.
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