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Potato and Egg Baskets

Potato and Egg Baskets: Gluten Free - Pure and Simple

Potato and Eggs Baskets are perfect when you have a little extra time to spend in the kitchen. Start with a potato crust, add deliciously seasoned eggs with chicken sausage, sun dried tomatoes and parmesan cheese. Warm from the oven, sprinkle a bit of goat cheese on top and voila, a hearty gluten free breakfast fit for a king.

Extras can be put in the fridge, and warmed up in the microwave for a quick easy breakfast later in the week. Work a little today, and save a bit of time tomorrow, now what could be better than that? Potato and Egg Baskets: Gluten Free - Pure and Simple

Potato and Eggs Baskets: Gluten Free
2014-01-07 17:31:30
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Ingredients
  1. 1 1/2 pounds Yukon gold potatoes, peeled and grated
  2. 2 tablespoons unsalted butter, melted
  3. 1/2 cup grated Parmesan cheese, divided
  4. Salt and freshly ground black pepper, to taste
  5. 8 eggs
  6. 2 Gluten Free Chicken Sausages, cooked and crumbled
  7. 1/4 cup slivered sun dried tomatoes
  8. 1/4 cup goat cheese, crumbled
  9. Cayenne pepper, to taste
Instructions
  1. Preheat oven to 425° F. Lightly grease a 12-cup muffin tin.
  2. Place grated potatoes in a piece of cheesecloth or a clean kitchen towel and gently squeeze out excess liquid.
  3. Combine potatoes, butter, 1/4 cup Parmesan cheese, salt and pepper in a bowl.
  4. Divide potato mixture evenly among prepared muffin tin and gently press to form a thin layer on the bottom and sides of each cup.
  5. Bake until just golden brown, 18 to 20 minutes. Remove from the oven and reduce the temperature to 350° F.
  6. Whisk eggs in medium sized bowl.
  7. Add sun dried tomatoes, 1/4 parmesan cheese, sausage, 1 tsp salt and 1/4 tsp freshly ground black pepper and whisk together.
  8. Gently spoon egg mixture into each potato basket, dividing among 12 baskets.
  9. Return to the oven and bake until eggs are set, 12 to 14 minutes. Sprinkle with goat cheese and cayenne pepper before serving.
Notes
  1. Feel free to play with this recipe, switching up cheeses, meats, and vegetables.
  2. Also, delicious with a little salsa on the side.
  3. Leftovers can be placed in refrigerator and served later in the week, just pop in the microwave for 30 to 45 seconds.
Adapted from PCC Natural Markets
Adapted from PCC Natural Markets
Pure Grace Farms https://puregracefarms.com/
 
Other Gluten Free Breakfasts you might like Gluten Free Pancakes with Orange Maple Butter- Pure and Simple

Gluten Free Pancakes with Orange Maple Butter

Gluten Free Breakfast Cookie: Pure and Simple

Gluten Free Breakfast Cookies

 

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Welcome to Pure Grace Farms. It's great to have you stop in for a visit. We are a small farm nestled in the foothills outside of Boise, Idaho where food is organically grown, prepared and preserved for optimum benefit to body and soul. Read More…

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Want to help Support Pure Grace Farms? If you have enjoyed my blog and the recipes you find here, one of the ways you can help support Pure Grace Farms is by visiting my Affiliates and making a purchase through their links on this site. Each of my Affiliates pay me a small percentage from your purchase at no additional cost to you, and allows me to continue delivering great recipes and content to this site week after week. Thank you in advance for your support.

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It has long been a passion of mine to live off the grid and develop a greater level of sustainability. Life and circumstances have not always cooperated with my passions. Sometimes my desires come face to face with reality. I am learning to live within that happy middle ground, finding …A sane approach to sustainability. Read More…

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