Breakfast Baskets: Delicious and Easy to Eat

Thank you to Christina Race for submitting this yummy recipe! Christina says, “This makes a perfect school day breakfast (or after school snack) and can easily be reheated by school-age children and eaten on the go! My kids are addicted to these! To quote my son, Evan, ‘it’s all of my favorite breakfast foods in a basket!'”



  • 32-ounce bag of frozen hash browns (thawed)
  • 1/2-cup plus 1 tsp. butter
  • Salt and pepper to taste
  • 8 eggs
  • Splash of milk
  • 1 cup shredded cheddar cheese
  • 4 slices of cooked bacon (chopped)



  • Preheat oven to 350 degrees and lightly grease a muffin pan.
  • In a medium-sized mixing bowl, combine hash browns, 1/2 cup of melted butter, and salt and pepper to taste.
  • Push hash brown mixture into a thin layer on the bottom and sides of the greased muffin pan.
  • Bake 25-35 minutes or until browned.
  • Once browned, beat the eggs with one teaspoon of butter and splash of milk in a medium-sized mixing bowl.
  • Pour egg mixture into the “baskets” and return to the oven for 10-12 minutes or until the eggs are set.
  • Remove from oven and top with a sprinkle of cheddar cheese and bacon pieces.
  • Return to the oven until the cheese is melted.
  • Cool the “egg baskets” and then carefully remove by running a butter knife around the edges.
  • If not eaten right away, place cooled egg baskets in a storage container.
  • To reheat: place on a microwave safe plate, cover with a paper towel, and cook for 45 seconds.

Submitted by Springfield Mom Christina Race.




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