Eggs in Hash Brown Baskets

Ingredients:

2 cups frozen shredded hash browns thawed

1 cup shredded Cheese

6 large eggs

2 tbsps. melted butter

Salt and pepper to taste

1 sliced avocado

 Directions:

Thaw hash browns completely and squeeze out moisture using a cheesecloth. Removing all moisture is essential to achieving a crispy texture.

Pre-heat oven to 400 degrees.

Spray the muffin tin with an oil spray.  Add the hash brown mixture into the six middle cups and press down and up the sides to form a nest making sure to leave a cavity in the center for the eggs later. Place a ¼ inch of water in the empty cups.

Bake the baskets for 20 minutes, until edges start to brown and crisp.

Place each egg into the cooked nests basket. Season eggs with salt and pepper.

Return to oven for 12 to 13 minutes depending on how well you like your yolks cooked.

Remove them from the oven and top with the sliced avocados.

Enjoy warm.