Monday, October 7, 2013

Potato and Egg Baskets (C3)

Recipe Author: Lynn Woolard 

1.5 lbs Yukon Gold potatoes, peeled and grated
1 Tbsp Olive oil
1/2 cup grated Parmesan cheese, divided
1 Dash salt to taste
1 Dash pepper to taste
Butter Spray
6 slices cooked turkey bacon, chopped
2 Tbsp chopped chives
1 Tbsp fresh parsley (chopped)
1 dash Cayenne pepper to taste
12 eggs (could also use Egg Beaters)

Preheat oven to 425. Lightly grease a 12 muffin tin.

Place grated potatoes in a cheesecloth and gently squeeze out excess liquid. Combine potatoes, oil, 1/4 cup Parmesan, salt and pepper in a bowl. Divide potatoes evenly among the 12 muffin cups and gently press to form a thin layer on the bottom and sides of each cup. Spray with Butter Spray.

Bake until just golden brown, 15-18 minutes. Remove from the oven and reduce the temperature to 350.

Gently crack one egg into each basket. Sprinkle with bacon, chives and parsley. top each egg with remaining cheese.

Return the pan to the oven and bake until eggs are set, 10-13 minutes. Sprinkle with Cayenne before serving.

Servings: 12

You can make the potato baskets ahead of time and freeze; then, when you want one, take it out of the freezer, pop it into a silicone cupcake mold, add the egg, bacon, and cheese and you have breakfast in about 15 minutes.

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