Eggs in Crispy Hash Brown Baskets Recipe

Introduction

Eggs in Crispy Hash Brown Baskets make for a delightful breakfast or brunch treat. These golden, crunchy potato nests filled with perfectly cooked eggs are both visually appealing and satisfying. They’re easy to customize with your favorite add-ins and perfect for meal prep.

Ingredients

• 2 cups shredded hash browns (fresh or frozen, thawed)
• 1 cup shredded cheese (cheddar, mozzarella, or blend)
• 6 large eggs
• 2 tablespoons olive oil or melted butter
• Salt and pepper to taste
• Optional: diced cooked bacon or sausage
• Optional: chopped spinach or bell peppers
• Optional: diced avocado (add after baking)
• Optional: paprika, onion powder, garlic powder for seasoning

Instructions

1. Step 1: If using frozen hash browns, thaw completely and squeeze out moisture using paper towels or cheesecloth. Pat them dry to ensure crispiness.
2. Step 2: In a bowl, mix hash browns with olive oil or melted butter, salt, pepper, and shredded cheese if using.
3. Step 3: Grease a 12-cup muffin tin generously with non-stick spray or oil. Spoon the hash brown mixture into each cup, pressing down and up the sides to form a nest, leaving a cavity in the center.
4. Step 4: Bake the baskets at 400°F (200°C) for 15–20 minutes until the edges are golden and crispy.
5. Step 5: Carefully crack one egg into each basket, or add scrambled eggs if preferred. Season with salt, pepper, and herbs as desired.
6. Step 6: Return to the oven and bake for 10–12 minutes. For runny yolks, check at 8–10 minutes; for firmer yolks, bake up to 13 minutes.

Tips & Variations

• Add crispy bacon crumbles and sharp cheddar for a smoky, savory twist.
• Top with fresh avocado slices and use pepper jack cheese for a Southwest flavor.
• Include sautéed spinach, mushrooms, and onions for a vegetarian option.
• Mix in cooked sausage and bell peppers for a loaded breakfast basket.
• Whisk eggs with cream and herbs before baking to make mini quiche-style baskets.
• Drain excess moisture from potatoes thoroughly to avoid soggy baskets.
• Pre-bake hash brown cups to ensure a crispy, sturdy base before adding eggs.

Storage

Store leftover hash brown baskets in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap individually in foil and freeze for up to 2 months. To reheat, bake at 350°F for 10 minutes or microwave for 30–45 seconds; baking maintains crispiness better.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How do you keep hash brown baskets from getting soggy?

Dry the hash browns thoroughly before using and always pre-bake the baskets to crisp them before adding eggs.

Can I use fresh potatoes instead of frozen?

Yes, shred fresh potatoes, rinse them well, and dry completely before preparing the baskets.

Eggs in Crispy Hash Brown Baskets Recipe

Print Recipe

★★★★★

5 from 90 reviews

Eggs in Crispy Hash Brown Baskets are a delightful and customizable breakfast or brunch recipe featuring crispy baked hash brown nests filled with perfectly cooked eggs. These golden potato baskets are easy to prepare, meal-prep friendly, and can be tailored with cheese, meats, veggies, or spices to suit any taste preference. They’re perfect for a quick morning meal or a tasty brunch spread.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Base Ingredients

• 2 cups shredded hash browns (fresh or frozen, thawed)
• 1 cup shredded cheese (cheddar, mozzarella, or blend)
• 6 large eggs
• 2 tablespoons olive oil or melted butter
• Salt and pepper to taste

Optional Add-ins

• Diced cooked bacon or sausage
• Chopped spinach or bell peppers
• Diced avocado (add after baking)
• Paprika, onion powder, garlic powder for seasoning

Instructions

1. Prep the Hash Browns: If using frozen hash browns, thaw them completely and squeeze out excess moisture with paper towels or cheesecloth to ensure they crisp up well during baking.
2. Season and Mix: In a mixing bowl, combine the hash browns with olive oil or melted butter, salt, pepper, and shredded cheese if using. Mix thoroughly to coat the hash browns evenly.
3. Form the Baskets: Grease a 12-cup muffin tin generously with non-stick spray or oil. Spoon the hash brown mixture into each muffin cup, pressing down and up the sides to form a nest with a cavity in the center for the egg.
4. Pre-Bake: Bake the formed hash brown baskets in a preheated oven at 400°F (200°C) for 15 to 20 minutes until the edges are golden brown and crispy.
5. Add the Eggs: Carefully crack one egg into each basket, or add scrambled eggs if preferred. Season again with salt, pepper, and herbs as desired.
6. Final Bake: Return the muffin tin to the oven and bake for 10 to 12 minutes depending on egg doneness preference. For runny yolks, check at 8 to 10 minutes; for firmer yolks, bake up to 13 minutes.

Notes

• Ensure hash browns are thoroughly dried to avoid sogginess.
• Pre-baking the baskets is crucial for crispiness and structure.
• Don’t overfill muffin cups to allow space for eggs and even cooking.
• Allow eggs to come to room temperature before adding to hot baskets to prevent uneven cooking.
• Grease muffin tins well to prevent sticking and maintain basket shape.

Keywords: hash brown baskets, baked eggs, breakfast recipe, brunch ideas, crispy potato nests, customizable breakfast, cheesy hash browns