Eggs muffin: the ultimate Breakfast bake for egg-lovers

published on 28 September, 2018 at 15:42
Ingredients:
4 cups shredded potatoes;
1 cup shredded cheese;
1 tbsp olive oil;
10 eggs;
chopped parsley.

Instructions
Preheat the oven to 200C/400F.
Pat shredded potatoes dry with paper towels, add cheese, olive oil and a heavy pinch of salt. Mix to combine.
Brush muffin tin with oil and fill muffin tin cups with potato mixture to form baskets. Bake for 10 minutes.
Fill each potato cup with egg, sprinkle any leftover cheese on top.
Bake breakfast baskets at 180C/350F for 13-15 minutes.
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