Breakfast Egg Baskets
Egg, bacon, tomatoes and cheese baked in a hash brown potato cup for a delicious breakfast or brunch that will feed a crowd.
3 cups frozen hash brown potatoes, thawed3 tablespoons butter, meltedSalt and black pepper to taste10 slices thick cut bacon, cooked and crumbled6 eggs, lightly beaten2 cups shredded Colby-Monterey Jack cheese1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes with Green Chilies 14.5 oz or 1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes with Green Chilies, Lime Juice & Cilantro 14.5 oz, drained
- Preheat oven to 400° F.
- In a large bowl combine potatoes, butter, salt and black pepper. Divide evenly into 12 greased muffin cups. Press mixture onto side and bottom of muffins to form a basket. Bake for 12 minutes or until lightly browned. Remove from oven.
- In a bowl combine bacon, eggs and petite diced tomatoes. Spoon mixture evenly into muffin cups. Sprinkle with cheese and return muffins to the oven. Bake for 13 to 15 minutes or until egg is set. Serve immediately.
Option: For an appetizer, prepare the potato cups in mini-muffin pans and fill with bacon, petite diced tomatoes and cheese. Place in oven for 5 to 7 minutes to melt the cheese. Sprinkle chives on top and serve.