Breakfast Basket

Ingredients

3 cups raw shredded potatoes
1/2 cup shredded cheddar cheese
1/2 cup Monterrey Jack cheese
1/4 cup grated Parmesan cheese
1/2 tsp garlic powder
1 tbsp butter, melted + greasing
1 tbsp parsley, minced
1 tbsp sour cream
1/2 tsp salt
pinch pepper
1 egg

Filling

Ingredients

1/2 cup onion, small dice
1/2 cup green pepper, small dice
1/2 cup ham, small dice
1/2 tsp garlic powder
1 tbsp minced green onion + garnish
6 small eggs
1 tbsp butter
salt
pepper

Cooking Tools

6 capacity muffin tin (large)

Medium mixing bowl

Small skillet

Directions

Preheat oven 400 Degrees F. In a medium mixing bowl, add; potatoes, cheddar, Monterrey, Parmesan cheeses, garlic powder, melted butter, parsley, sour cream, egg, salt, pepper and mix well.  Grease muffin tins and scoop potato mixture and press down bottom and up the sides, creating a basket.  Bake in oven for 25 minutes, check half way through the baking process. Cook’s Note: If the sides collapse in, just take out of the oven and by using the back of a spoon, press potatoes back up and place back in to finish cooking. While the basket portion is cooking, in a small skillet on medium heat melt butter.  Add in onions, green pepper, ham, garlic powder, green onions, salt & pepper. Saute for 5 minutes and set aside.  Pull out the potato baskets out of the oven and place about a tablespoon of filling into the basket, add 1 small egg into the basket with the filling. Repeat with the rest of the baskets.  Place back in oven for 15 minutes. Remove from oven and let cool slightly before attempting to remove the baskets from tin.  Garnish with minced green onions.
Serves 6