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Eggs in Crispy Hash Brown Baskets

Delicious Eggs in Crispy Hash Brown Baskets for Breakfast Bliss

With crispy hash brown baskets filled with savory eggs, this recipe for Eggs in Crispy Hash Brown Baskets is a glorious breakfast delight.
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Prep Time 20 minutes
Cook Time 33 minutes
Cooling Time 5 minutes
Total Time 58 minutes
Servings: 4 baskets
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Hash Brown Base
  • 2 cups Hash Browns Freshly shredded or thawed frozen, squeezed dry
  • 2 tablespoons Cooking Spray/Oil For greasing the muffin tin
For the Egg Filling
  • 4 Large Eggs Room temperature for best results
Optional Toppings
  • 1 cup Cheddar Cheese Sharp or your favorite cheese
  • 1 cup Spinach Fresh or sautéed for added nutrition
  • 1 cup Bacon or Sausage Cooked and crumbled
  • 1 cup Mushrooms Sautéed for earthy flavor

Equipment

  • muffin tin
  • Mixing Bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 425°F (220°C) and spray a muffin tin with cooking spray or brush with oil.
  2. Squeeze out excess moisture from the hash browns and fill each muffin cup, pressing firmly into the bottom and sides.
  3. Bake the hash brown cups for about 15 minutes until golden and crispy.
  4. Let the muffin tin cool for about 5 minutes after baking.
  5. Whisk the eggs in a bowl, seasoning with salt and pepper to taste. Let sit for 10-15 minutes.
  6. Pour about 2 tablespoons of egg mixture into each hash brown cup, adding desired toppings.
  7. Return to the oven and bake for an additional 15-18 minutes until the eggs are set.
  8. Cool for a few minutes, then run a fork around edges and gently lift out the baskets.

Nutrition

Serving: 1basketCalories: 250kcalCarbohydrates: 18gProtein: 12gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 186mgSodium: 420mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 4mgCalcium: 200mgIron: 2mg

Notes

These baskets are perfect for meal prep and can be stored in the fridge for up to 4 days or frozen for up to 3 months. Reheat in the oven for best results.

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