Name: Breakfast Egg Baskets
Prep time: 15 min
Cook time: 27 min
Total time: 42 min
Yield: 12
Ingredients: 3 cups frozen hash brown potatoes, thawed; 3 tablespoons butter, melted; Salt and black pepper to taste; 10 slices thick cut bacon, cooked and crumbled; 6 eggs, lightly beaten; 2 cups shredded Colby-Monterey Jack cheese; 1 can Red Gold Petite Diced Tomatoes with Green Chilies 14.5 oz; OR; 1 can Red Gold Petite Diced Tomatoes with Lime & Cilantro 14.5 oz, drained

Ingredients

3 cups frozen hash brown potatoes, thawed
3 tablespoons butter, melted
Salt and black pepper to taste
10 slices thick cut bacon, cooked and crumbled
6 eggs, lightly beaten
2 cups shredded Colby-Monterey Jack cheese
1 can Red Gold Petite Diced Tomatoes with Green Chilies 14.5 oz
OR
1 can Red Gold Petite Diced Tomatoes with Lime & Cilantro 14.5 oz, drained

Instructions

Step one

Preheat oven to 400° F.

Step two

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.

Step three

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.