Easter Eggs in a Basket

potatoes, shredded
jalapeno
onion
eggs
gruyere
sausage
ramps
asparagus


Shred potatoes with grater, place in a towel and twist/squeeze to press out excess water.  Mix in jalapenos and onions and press mixture into an oiled muffin tin.  Bake for around 30-40 minutes until the top edge is browned and potatoes are cooked through.


Meanwhile whisk egg whites with a little salt, pepper and milk.  Sautee ramps and asparagus, sausage or bacon.
Add some sausage crumbles, ramps and asparagus into each potato cup.  Pour egg mixture in and top with cheese.  Return to oven for 10-15 minutes (until eggs are cooked)