Eggsnbasket Recipes

EGGS IN A BASKET

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a large 6-cup muffin tin with cooking spray.
• Mix potatoes, melted butter, salt, and pepper together in a large bowl.
• Divide potato mixture among muffin cups. Press to create a thin crust over the bottom and up the sides of each cup.
• Bake in the preheated oven until edges are a light golden brown and potatoes are tender, about 30 minutes. Crack an egg gently into each cup. Continue cooking until egg whites are set and yolk is runny, about 6 minutes. Remove from the oven; cover eggs with provolone cheese.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Toss prosciutto with maple syrup and pepper in a small bowl. Spread out on a small baking sheet lined with aluminum foil.
• Place muffin tin and baking sheet under the preheated broiler. Broil until cheese is melted and prosciutto is crisp, about 1 minute.
• Transfer egg baskets to a serving plate. Chop prosciutto and sprinkle on top.

EGGS IN A BASKET

Steps:

• Preheat oven to 425 degrees. Spread four slices of bread with approximately 1/2 tablespoon butter each and lay, buttered side down, on a baking sheet.
• Using a 3-inch round biscuit cutter, cut a hole out of the center of the remaining slices of bread and lay on top of the buttered slices on the baking sheet.
• Break 1 egg at a time into each of the 4 holes. Evenly distribute Canadian bacon, tomatoes and cheese over the tops of the eggs. Season with salt and pepper.
• Transfer to oven, and bake until the cheese is melted and the egg whites are set, about 15 to 17 minutes.

EGGS IN A BASKET

Steps:

• Preheat the oven to 375 degrees F.
• Brush the muffin cups with butter and line each with 1 wonton square. Brush the squares with more butter and place the second wonton on top of the first at an angle so that all of the points show. Divide the prosciutto among 6 of the muffin cups. Break 1 egg into each muffin cup. Top the 6 with the prosciutto with the Parmesan and, using 2 slices of red pepper each, form an "X" on top of each egg.
• Top the other 6 eggs with the brie and form an "X" on the top of those with the tarragon leaves. Sprinkle all with a little salt and pepper and place in the bottom half of the oven for 15 to 20 minutes, or until the egg white is firm but yolk still liquid. Remove from the oven and let sit 5 minutes before carefully removing the baskets from the tin. Arrange on a decorative platter and serve immediately.

EGGS IN A BASKET

Steps:

• Remove the crust from each slice of bread.
• Lightly brush each slice of bread on both sides with the melted butter.
• In a large cup muffin pan, place and mould each slice of bread in individual cups.
• Break a fresh egg in each muffin cup.
• Add a pinch of salt and pepper to each egg cup.
• Add a dab of cold butter (or oleo) on top of each egg cup.
• Place in a pre-heated 350 degree oven until the eggs are done to your liking.
• Once the eggs are done, remove from oven let cool for a couple of minutes.
• Remove the egg baskets from the muffin pan and serve hot with your other favorite Easter foods.

EGGS IN A BASKET

Steps:

• 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.