Cheesy Potato Egg Baskets

Cheesy Potato Egg Baskets



Prep Time: 10 Min
Cook Time: 1 Hr 25 Min

Yields: 6 Egg Baskets

NOTE: 1. According to the original recipe, potatoes should "shred" after fully cooling out of the oven. I did not have success in this department. They were mashing as they made their way out of the grater. If this happens to you, don't spook! I went ahead anyways and everything was delicious! 2. Time is of the essence when these are finished cooking. Every minute they sit in their slots, they continue to cook. Have your serving dishes and utensils set up prior to serving. This way they go from tin to mouth in as little time as possible ;)
Here's a link to the Pioneer Woman's recipe! www.thepioneerwoman.com/food-cooking/recipes/a10962/eggs-in-hash-brown-nests/

1. Preheat oven to 400 F

 

1. Poke the potato several times with a fork, piercing through the thickest parts of the potato. Place the potato on a baking sheet and bake for approximately an hour or until fork tender. Remove from oven and allow to cool almost completely. Peel off the skin carefully and grate the cooked potato. (It’s ok if it looks more like mash than shreds)

                Grocery List

• 6 Large, Free-Range Eggs
• 1 Large Russet Potato
• 8 Tsp. Monterey Jack Cheese, shredded
• Sea Salt / Cracked Pep
• Red Pepper Flakes
• Fresh Chives

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1. ​Increase the oven’s temperature to 425 F

 

1. Spray the inside of 6 muffins slots on a muffin tin with cooking spray. Fill each tin with approximately 3 Tbsp. of potato, gently pressing it against the sides and down into the bottom to form a basket / bowl. Don’t overwork or press to firmly against the sides. Spray each of the baskets with cooking spray and sprinkle each with sea salt and cracked pepper.

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1. Bake for 12 – 17 minutes. Baskets should be toasty brown around the edges and should easily rotate in their muffin slots. Watch to make sure they do not burn! Remove from oven and allow to cool down for 5 minutes. Spoon a tsp. of shredded cheese into the bottom of each basket followed by carefully cracking an egg into the basket. Sprinkle each egg with salt, pepper, and pepper flakes. Carefully sprinkle over the remaining 2 tsp. of cheese between the baskets.

 

1. Return to the oven to bake for anywhere from 10 – 15 minutes, depending on how you like your eggs. Remove from oven when whites / yolks are set. Remove from muffin tin and serve right away. (Every minute counts when serving as the eggs will continue to cook in the baskets!) Garnish with fresh chives & ENJOY!