Eggs In A Basket

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 3 1/2 cups frozen shredded hash browns, thawed and as much moisture removed as possible
• 1/4 cup vegetable oil
• 1 large egg, beaten
• 1/2 teaspoon seasoning salt
• 1/4 teaspoon fresh ground pepper
• 2 tablespoons half-and-half cream
• 1 tablespoon butter
• 6 large eggs
• salt & fresh ground pepper
• 5 slices cooked bacon, crumbled
• 1 (10 ounce) can rotel tomatoes & chilies, drained
• shredded cheddar cheese
• chopped green onion (optional)
• cooking spray

Recipe

• 1 heat the oven to 400 degrees.
• 2 in a large bowl, mix the hash brown potatoes, 1/4 cup vegetable oil,the beaten egg, salt and pepper and mix well.
• 3 spray the muffin tins with cookng spray oil.
• 4 using a large 6 serving muffin tin, spoon about 1/2 cup into the bottom and pressing up the sides of each.
• 5 be sure the surface of each tin is covered well.
• 6 bake for approximately 35 minutes or until golden brown.
• 7 remove from oven and add a little shredded cheddar cheese to the bottom of each tin.
• 8 while the baskets are cooking, melt 1 tbls. of butter in a non-stick skillet over medium high heat.
• 9 whisk together the eggs, half & half and salt and pepper to taste.
• 10 add the drained rotel and crumbled bacon.
• 11 cook the eggs in the melted butter until set.
• 12 spoon cooked egg mixture evenly into each tin.
• 13 top with more shredded cheddar cheese.
• 14 return to the oven just until the cheese is melted, about 3-5 minutes.
• 15 serve warm topped with chopped green onion if using.
• 16 enjoy.