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.
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.
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.
more
more from Food Inspiration
-
7 VIEWSFood Inspiration
-
3963 VIEWSFood Inspiration
-
19 VIEWSFood Inspiration
-
140 VIEWSFood Inspiration
-
49 VIEWSFood Inspiration
-
679 VIEWSFood Inspiration
-
1461 VIEWSFood Inspiration
-
8259 VIEWSFood Inspiration
-
172 VIEWSFood Inspiration
-
639 VIEWSFood Inspiration
-
4087 VIEWSFood Inspiration
-
15744 VIEWSFood Inspiration
-
7363 VIEWSFood Inspiration
-
1161 VIEWSFood Inspiration
-
7860 VIEWSFood Inspiration
-
1619 VIEWSFood Inspiration