I call this Holiday Breakfast Basket mainly because I can only make it during holidays, or weekends. Small and cute, they may be, making the baskets is time consuming especially with the two steps taken to complete them.
You need to prepare the ingredients for the baskets, then bake them. Once cooked, only then can you start cooking the filling. I wouldn't dream of making this on a school day. The only staple breakfast for such a day would be bread/butter/jam; and nothing else. Aside from the odd fried rice or noodles. Anyway, here's the recipe for them.
- 1 large potato, grated
- Salt and pepper
- some butter
- 1/2 a capsicum, diced
- 1 sausage, chopped
- 1/4 cup grated Cheddar
- 6 small eggs
Squeeze as much water as possible from the grated potatoes. Mix with some salt and pepper, then press into a buttered 6-hole muffin tin to line them completely. Bake in a 180 oven for about 25 minutes or until the potatoes are light brown in color.
Take the potato-lined muffin tin out of the oven and evenly distribute the capsicum, sausage and grated Cheddar among the six cups. Break an egg in each of the cup, sprinkle with some salt and pepper and bake for another 8 minutes or until the eggs are just set. Serve hot.