When you are gluten free.. sometimes Breakfast/brunch can be difficult. You hear the same old thing.... eggs, eggs, eggs. Well here is a neat spin on eggs and hash brows! It's called hash brown baskets with eggs! (This is my variation of Sunny Anderson's recipe)
Here is what you will need:Cupcake pan
8 eggs
1 1/2 lbs of shredded hash browns
butter
1 onion
1 pepper
Spinach
bacon
Pam
salt and pepper to taste!
* It's that simple!!
Next Steps:
Preheat oven to 350*
Start by placing the hashy's in a kitchen towel and squeezing out the excess water. This way it will stick easier- place in bowl and salt and pepper.
Saute the onion and red pepper in extra virgin olive oil and a dab of butter
Add mix to the has browns already set aside in a bowl- salt and pepper
Spray cupcake pan with PAM. Add mixture to each cup in the cupcake pan and add enough to cover sides. Make sure to create a basket and enough room to fit an egg!
Drizzle 'baskets' with extra virgin olive oil. Put in oven and let brown for 5-8 minuets.
When browned add an egg in each basket and put back in oven. Let egg cook just enough so it's over easy. (8-10 minuets or to desired taste)
In a saucepan on the stove top, saute garlic and spinach until wilted and cooked.
On your plate place the spinach mixture in the middle of your plate. You egg basket should come out easily and it goes right on top of your spinach. Crumble crispy bacon on top (optional of course) and your yummy gluten free breakfast/brunch is all set to eat!!
Enjoy!!
On your plate place the spinach mixture in the middle of your plate. You egg basket should come out easily and it goes right on top of your spinach. Crumble crispy bacon on top (optional of course) and your yummy gluten free breakfast/brunch is all set to eat!!
