Description
Crispy, golden hash brown baskets filled with perfectly cooked eggs—customizable with cheese, veggies, or meat. Perfect for brunch, meal prep, or a quick breakfast.
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, bell peppers, diced avocado, paprika, onion powder, garlic powder
Instructions
- Preheat oven to 400°F (200°C).
- Thoroughly dry hash browns. Mix with olive oil/butter, salt, pepper, and shredded cheese if using.
- Grease a 12-cup muffin tin. Press hash brown mixture into each cup forming a nest, leaving a cavity for eggs.
- Pre-bake baskets for 15–20 minutes until edges are golden and crisp.
- Carefully crack an egg into each basket (or add scrambled eggs). Season again as desired.
- Return to oven for 10–12 minutes, adjusting time for runny or firm yolks.
- Serve warm or refrigerate/freeze for meal prep. Reheat as needed.
Notes
- Pre-baking is essential for crispiness.
- Dry potatoes completely to avoid soggy baskets.
- Leave enough space in cups for eggs to cook evenly.
- Use room temperature eggs to prevent uneven cooking.
- Grease muffin tin generously to avoid sticking.
- Customizable: add cheese, veggies, meats, or herbs.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American