Description
Eggs in Crispy Hash Brown Baskets is a comforting and visually appealing breakfast recipe featuring crunchy golden hash brown shells filled with perfectly cooked eggs and melty cheese. Easy to prepare and customizable with your favorite add-ins, these baskets are ideal for weekend brunches, quick weekday breakfasts, or meal prepping for busy mornings.
Ingredients
Scale
Main Ingredients
- 3 cups frozen shredded hash browns, thawed and squeezed dry
- 12 large eggs
- 1 cup shredded cheese (cheddar, mozzarella, or your choice)
- Salt, to taste
- Freshly ground black pepper, to taste
- Cooking spray or oil, for greasing the muffin tin
Optional Add-Ins
- Chopped bell peppers, spinach, or mushrooms (for vegetarian variation)
- Diced bacon, sausage, or ham (for meaty twist)
- Herbs such as paprika, chives, parsley, or dill
- Cayenne pepper or jalapeño slices (for a spicy kick)
- Vegan cheese or vegan egg substitute (for dairy-free or vegan modifications)
Instructions
- Prepare the hash browns: Thaw the frozen shredded hash browns completely. Place them in a clean kitchen towel or paper towels and firmly squeeze out all excess moisture to ensure crispiness.
- Form the baskets: Preheat oven to 400°F (200°C). Lightly grease a 12-cup muffin tin with cooking spray or oil. Press a generous handful of hash browns into each muffin cup, shaping them up the sides to form little baskets with a hollow center for the egg.
- Bake the hash brown baskets: Bake the formed hash brown cups for 15-20 minutes, or until they are golden brown and crispy, to help them hold their shape.
- Add eggs and cheese: Remove the muffin tin from the oven. Carefully crack one egg into each hash brown basket. Sprinkle shredded cheese over the eggs. Season with salt and pepper, and add any optional herbs or cooked veggies at this point.
- Finish baking: Return the muffin tin to the oven and bake for another 10-15 minutes until the egg whites are set but the yolks remain runny or reach your preferred doneness. Watch carefully to avoid overcooking.
- Serve warm: Let the baskets cool slightly before gently removing them from the muffin tin with a small spatula. Serve immediately for best texture and flavor.
Notes
- Dry hash browns thoroughly before baking to ensure crisp baskets.
- Use a non-stick muffin tin or well-grease the tin to prevent sticking.
- Don’t overcrowd the muffin cups; firmly press hash browns but leave space for the egg.
- Adjust baking time to achieve runnier or firmer egg yolks based on preference.
- Pre-cook veggies and meats before adding them inside the baskets for enhanced texture and flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze individually wrapped baskets for up to 1 month and thaw in the fridge before reheating.
- Reheat in a 350°F oven for 10-15 minutes to restore crispness; avoid microwaving.
- Prep Time: 15 minutes
- Cook Time: 25-35 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 basket
- Calories: 210 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 185 mg
Keywords: eggs, hash browns, breakfast, brunch, crispy, cheesy, easy recipe, customizable, gluten free