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Fun and Easy Easter Egg Basket Recipe

Monday - April 10th, 2017
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Looking for a fun Easter brunch idea?

Look no further! All you need is a muffin pan and a little less than an hour to make this beautiful bite-sized dish.


2 1/2 cup refrigerated hash brown potatoes (such as Simply Potatoes)

1/2 cup shredded carrot

12 eggs

Salt and pepper to taste


1) Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray.

2) Start with a shiny, light-colored muffin pan. Mix the potatoes and carrots. For each egg basket, spoon 1/4 cup of the hash brown potato and carrot mixture into each muffin cup coated with cooking spray. Spread the mixture all along the sides of the muffin cup, pushing mixture just above rim.

Bake about 15 minutes or until golden brown on edges. Reduce oven temperature to 350°F.

3) Crack 1 egg over each muffin cup. Sprinkle with salt and pepper. Bake at 350°F for 18-20 minutes or until the egg is firm. Cool for 5 minutes before removing from muffin cups.

That’s it! Serve and Enjoy!