Ingredients for Easter Egg Baskets Sp5
- Simply Potatoes Shredded Hash Browns
- 8 oz (1 brick) cream cheese, softened
- Deli Ham
- 12 slices bacon
- Shredded Cheddar Cheese
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How to Make Easter Egg Baskets Sp5
- Preheat oven to 350°F (175°C). Lightly grease a large (12-cup) nonstick muffin tin.
- Press shredded potatoes firmly into each muffin cup, forming a cup shape extending up the sides. Make sure the potatoes are evenly distributed for even cooking.
- Bake for 10 minutes, then remove from oven and let cool slightly.
- While the potato cups are baking, prepare the egg mixture: In a large bowl, whisk together the eggs, softened cream cheese, and shredded cheddar cheese until well combined.
- Stir in the finely diced ham.
- Carefully pour the egg mixture evenly into the cooled potato cups, filling each about ¾ full.
- Bake for 30-35 minutes, or until the eggs are set and the potatoes are golden brown. Use a toothpick inserted into the center of an egg cup to check for doneness; it should come out clean.
- While the egg nests are baking, cook the bacon until crisp. Place cooked bacon on a paper towel-lined plate to drain excess grease.
- Once the egg nests are done, carefully remove them from the muffin tin. Gently bend each bacon slice into a handle shape and place one on top of each potato cup.
- Serve immediately and enjoy your delicious Easter Egg Baskets!
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
3g
Fat
56g
Carbs
0g
