How to Make Eggs in a Basket
Ingredients
- 3 cups frozen shredded hashbrowns thawed
- 12 eggs
- salt & pepper
- garlic powder
Instructions
- Preheat the oven to 400 degrees.
- Spray a muffin tin lightly with Pam.
- Take ¼ cup of thawed hashbrowns and put them in each muffin cup.
- Push the hashbrowns up the sides (you want them to stick up a little bit) and down on the bottom to create your basket.
- Bake in the oven for 15 minutes.
- Remove from oven and crack an egg into each basket.
- Sprinkle with salt and pepper.
- Place back in oven and bake for 15-20 minutes.
- You want to bake them until the egg is set to your desired taste. I personally prefer it with a runny yolk to allow it to spill over the hashbrowns.
- Remove from oven and allow to cool for 5-10 minutes.
- Run a knife around the edge of each basket and remove from pan. Enjoy!
Video
Notes
WW Freestyle Points: 1 point per basket, 3 points per 2 baskets, 4 points per 3 baskets
Nutrition
Nutrition Facts
How to Make Eggs in a Basket
Serving Size
1 egg basket
Amount per Serving
Calories
89
% Daily Value*
Fat
5
g
8
%
Saturated Fat
2
g
13
%
Trans Fat
0
g
Polyunsaturated Fat
3
g
Cholesterol
186
mg
62
%
Sodium
87
mg
4
%
Carbohydrates
4
g
1
%
Fiber
1
g
4
%
Sugar
0
g
0
%
Protein
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe? Please let us know how it was in the comments or tag us on Instagram @sweetlysplendid!