Birdie in a Basket

Layer with ham first

Then add shredded mozzarella cheese

Finally top with pepper, 1 cut cherry tomato and a teaspoon of pesto

A nice creative brunch idea that I saw in Better Homes and Garden! Next time- will pull the eggs out at 20 min. I think it overcooked a little, but was still tasty! I did it with ham! 

Birdie in the Basket (~from bgh.com)

Ingredients

·        1 recipe Perfect Hash Browns*

·        1/4 cup shredded Italian blend cheeses or mozzarella cheese (1 ounce)

·        8 eggs

·        Ground black pepper

·        8 teaspoons refrigerated basil pesto (optional)

·        8 cherry tomatoes or grape tomatoes, halved

Directions

1.      Preheat oven to 350 degrees F. Line eight 2 1/2-inch muffin cups with parchment baking cups** or parchment-lined foil pan lining paper with the parchment side up; set aside. Prepare Perfect Hash Browns. Let hash browns stand about 20 minutes or until cool enough to handle.

2.      Divide hash browns between muffin cups, pressing hash browns into the bottoms and up the sides of the cups.

3.      Divide cheese among hash-brown-lined cups. Crack an egg into each cup. Sprinkle with pepper. Top each cup with 1 teaspoon of the pesto (if desired) and two of the tomato halves. Bake for 18 to 20 minutes or until whites are set and yolks are thickened. Let stand for 3 to 5 minutes before serving. Carefully remove from cups.

From the Test Kitchen

Ham Cups:

Prepare as directed, except omit Perfect Hash Browns. Fit eight thin slices cooked ham (from the deli) into the bottoms and up the sides of eight 2 1/2-inch muffin cups, pressing to form cups. Continue as directed in Step 3.

*Tip:

If desired, to save time substitute 3 cups frozen shredded hash brown potatoes for the fresh potatoes. Thaw potatoes and pat dry with paper towels. Season with salt and pepper and continue as directed in Step 2 for Perfect Hash Browns.