Eggs in Hash Brown Baskets Recipe

Introduction

Eggs in Hash Brown Baskets are a delightful twist on classic breakfast favorites. Crispy golden hash brown “nests” hold a perfectly baked egg and melted cheese, making a charming and satisfying meal. They’re easy to customize and perfect for brunches, meal prep, or an impressive start to your day.

Ingredients

• 4 cups hash browns (fresh or thawed frozen)
• 4 large eggs
• 1 cup shredded cheese (cheddar or your choice)
• 2 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Optional toppings: sliced green onions, diced tomatoes, herbs

Instructions

1. Step 1: Preheat your oven to 425°F (220°C).
2. Step 2: In a bowl, mix the hash browns with olive oil, salt, and black pepper until evenly coated.
3. Step 3: Grease a muffin tin well. Press the hash brown mixture firmly into each cup, pushing the mixture up the sides to form a basket shape.
4. Step 4: Bake the hash brown baskets for 20–25 minutes until they turn golden brown and crisp.
5. Step 5: Remove the tin from the oven. Crack one egg into each basket and sprinkle with shredded cheese.
6. Step 6: Return the tin to the oven and bake for an additional 10–15 minutes, or until the eggs are cooked to your liking.
7. Step 7: Let the baskets cool slightly before gently removing them with a fork or spatula. Garnish with optional toppings and serve warm.

Tips & Variations

• For extra flavor, add diced ham, crumbled bacon, or sautéed vegetables beneath the egg before baking.
• Use your favorite cheese like mozzarella, pepper jack, or Swiss for different tastes and textures.
• Top with fresh herbs or a sprinkle of chili flakes for added color and spice.
• To make meal prep easier, parbake the hash brown baskets in advance and add eggs when ready to serve.

Storage

Store leftover hash brown baskets in an airtight container in the refrigerator for up to three days. Reheat in the oven or toaster oven to preserve crispiness. Avoid microwaving if possible, as it can make the hash browns soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen hash browns for this recipe?

Yes, thaw frozen hash browns completely and drain any excess moisture before mixing with oil and seasoning to ensure crispiness.

How do I know when the eggs are done?

Cooking time ranges from 10 to 15 minutes depending on your oven and desired egg doneness. Check for set whites and yolks cooked to your preferred consistency—runny yolks need less time, while firm yolks require a bit longer.

Eggs in Hash Brown Baskets Recipe

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Eggs in Hash Brown Baskets are a delightful and visually appealing breakfast or brunch dish featuring crispy hash brown nests baked in a muffin tin, filled with eggs and melted cheese. These baskets offer a perfect combination of crunchy potato crust and creamy, protein-packed filling, making them an ideal handheld meal that’s customizable and easy to prepare ahead.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings (1 basket per serving) 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

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Hash Brown Basket Ingredients

• 4 cups hash browns (fresh or thawed frozen)
• 2 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper

Filling Ingredients

• 4 large eggs
• 1 cup shredded cheese (cheddar or your choice)
• Optional toppings: sliced green onions, diced tomatoes, herbs

Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough to crisp the hash brown baskets nicely.
2. Season Hash Browns: In a bowl, combine the hash browns with olive oil, salt, and pepper. Mix well to evenly coat the potatoes, which helps them brown and crisp up beautifully during baking.
3. Form Baskets: Grease a muffin tin thoroughly. Press the seasoned hash brown mixture firmly into each muffin cup, making sure to push the potatoes up the sides to create a basket shape that will hold the eggs and cheese.
4. Bake Baskets: Place the muffin tin in the oven and bake the hash brown baskets for 20 to 25 minutes, or until they are golden brown and crisp on the edges while remaining tender inside.
5. Add Eggs & Cheese: Remove the muffin tin from the oven. Crack one egg into each hash brown basket and then sprinkle each with a generous amount of shredded cheese.
6. Finish Baking: Return the muffin tin to the oven and bake for an additional 10 to 15 minutes, depending on how you prefer the eggs cooked—less time for runnier yolks, more time for set yolks.
7. Serve: Allow the baskets to cool for a few minutes. Carefully remove each basket using a fork or small spatula to avoid breaking. Garnish with optional toppings like sliced green onions, diced tomatoes, or herbs and serve warm.

Notes

• You can customize the cheese type for different flavors, such as mozzarella, Monterey Jack, or pepper jack.
• Add extras like diced ham, bacon, sautéed spinach, mushrooms, or caramelized onions under or on top of the egg for additional texture and flavor.
• Make ahead by parbaking the hash brown baskets and refrigerate for up to three days. Add eggs and cheese before finishing the bake when ready to serve.
• Adjust seasoning to taste and consider low-sodium cheese for reduced salt content.
• To ensure crispiness on reheating, warm the baskets in the oven or toaster oven instead of microwave.

Keywords: eggs, hash brown baskets, breakfast, brunch, cheesy eggs, crispy potatoes, easy breakfast, baked eggs, muffin tin recipe