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–+ servings
Eggs in Crispy Hash Brown Baskets

Delicious Eggs in Crispy Hash Brown Baskets for Every Taste

This recipe for Eggs in Crispy Hash Brown Baskets is gluten-free, customizable, and perfect for any breakfast craving.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 baskets
Course: Breakfast
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Hash Brown Cups
  • 3 cups hash browns thawed and moisture squeezed out
  • 2 tablespoons non-stick spray or oil for greasing the muffin tin
For the Filling
  • 4 large eggs preferably room temperature
Optional Toppings
  • 4 slices crispy bacon adds smoky flavor
  • 1 cup sharp cheddar shredded
  • 1 cup chopped vegetables your favorites
  • 1/4 cup cream for a creamy texture

Equipment

  • muffin tin

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and spray a muffin tin with non-stick spray.
  2. Squeeze thawed hash browns to remove excess moisture and divide among muffin cups.
  3. Press hash browns into the bottom and sides of the cups and bake for 20-25 minutes until golden brown.
  4. Remove from oven, cool slightly, and crack an egg into each cup.
  5. Add toppings like bacon or cheese over the eggs.
  6. Return to oven and bake for an additional 12-15 minutes until eggs are set.
  7. Let cool, run a knife around edges, and serve warm.

Nutrition

Serving: 1basketCalories: 280kcalCarbohydrates: 22gProtein: 12gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 220mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Allowing eggs to reach room temperature before baking improves cooking results.

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