By Tracye Carter
1/4 Cup refrigerated shredded hash brown potatoes (such as Simply Potatoes)
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: