Ingredients

1/4 Cup refrigerated shredded hash brown potatoes (such as Simply Potatoes)

Instructions

Preheat oven to 400 degrees

Start with 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 rim.

Bake for 30 minutes

Crack 1 arge egg into each basket.

Bake at 400 degrees for 12 to 15 minutes or until eggs are set to your liing.

Sprinkle each basket with a dash of kosher salt.

**For each Carrot-Potato Egg Basket, start with:

2 tablespoons refrigerated shredded hash brown potatoes

add 2 tablespoons shredded carrots

**For each Zucchini-Herb-Potato Egg Basket start with:

2 tablespoons refrigerated shredded hash brown potatoes

2 tabespoons shredded zucchini, patted dry with paper towel

1 teaspoon chopped fresh flat-leaf parsley

1/2 teaspoon chopped fresh chives