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Eggs in Crispy Hash Brown Baskets

A delightful dish combining crispy hash browns and creamy eggs, perfect for brunch or family gatherings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Hash Brown Baskets
  • 2 cups Hash Browns, store-bought or homemade Use frozen or fresh hash browns.
  • 4 large Eggs The star ingredient for a gooey center.
  • 1 cup Grated Cheese (cheddar, mozzarella, or dairy-free) For a melty surprise.
  • 2 tablespoons Green Onions, chopped Feel free to substitute with chives or shallots.
  • 1 teaspoon Salt Basic seasoning to enhance flavor.
  • 1 teaspoon Pepper Basic seasoning to enhance flavor.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a bowl, mix the hash browns with a pinch of salt and pepper.
  3. Grease a muffin tin with cooking spray or butter.
  4. Press about 1/4 cup of the hash brown mixture into each muffin cup to form nests.
Baking
  1. Bake the hash brown baskets in the preheated oven for about 15 minutes until golden brown and crispy.
  2. Remove the baskets from the oven, crack an egg into each nest, and top with cheese and green onions.
  3. Return the muffin tin to the oven and bake for an additional 5-7 minutes until the eggs are set.
  4. Let cool for a minute before gently removing each basket and serving.

Notes

These baskets can be made ahead by baking the hash brown nests and adding the eggs just before serving. Store leftovers in an airtight container in the fridge for up to 3 days.