Easter Brunch Egg Baskets - Four Ways

Name: Easter Brunch Egg Baskets - Four Ways
Ingredients: 1/4 cup refrigerated shredded hash brown potatoes; 2 tablespoons refrigerated shredded hash brown potatoes; 2 tablespoons shredded carrot; 2 tablespoons shredded zucchini, squeezed dry with paper towels or clean dish towel; 1 teaspoon chopped fresh flat-leaf parsley; 1/2 teaspoon chopped fresh chives; 2 tablespoons peeled red beet, shredded

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Try one of these four egg basket recipes to spice up your Easter Brunch.

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Cooking tools:

Muffin tin
Cooking spray
Mixing bowl
Measuring cup
Measuring spoon
Paper towel
Kitchen towel
Cutting board
Chef's knife
Grater
Peeler
Oven
Cooking spoon
Salt shaker
Pepper mill

Ingredients

1/4 cup refrigerated shredded hash brown potatoes
2 tablespoons refrigerated shredded hash brown potatoes
2 tablespoons shredded carrot
2 tablespoons shredded zucchini, squeezed dry with paper towels or clean dish towel
1 teaspoon chopped fresh flat-leaf parsley
1/2 teaspoon chopped fresh chives
2 tablespoons peeled red beet, shredded