Eggs in Crispy Hash Brown Baskets
Delightful hash brown baskets filled with runny eggs and cheese, perfect for breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 large eggs
- 2 cups hash browns (frozen or fresh)
- 1 cup shredded cheese (cheddar or your choice)
- Salt and pepper to taste
- Cooking spray or oil for greasing
- Optional toppings (chives, bacon bits, etc.)
Instructions
- Preheat your oven to 425°F (220°C) to get it nice and hot for that perfect crispiness.
- Mix the hash browns with salt and pepper.
- Generously grease a muffin tin with cooking spray or oil.
- Press the hash brown mixture into the bottom and up the sides of each muffin cup to create small baskets.
- Bake in the oven for about 20 minutes or until the hash browns are golden brown and crispy.
- Remove the muffin tin from the oven and carefully crack an egg into each hash brown basket.
- Top each egg with a generous amount of shredded cheese.
- Return to the oven and bake for an additional 10-12 minutes, or until the eggs are set to your liking.
- Remove from the oven and let cool slightly before serving.
- Garnish with optional toppings if desired.
Notes
For extra crunch, use fresh hash browns and squeeze out excess moisture. You can also add vegetables or experiment with different cheeses.
Nutrition
- Serving Size: 1 basket
- Calories: 325
- Sugar: 1g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 186mg
Find it online: https://www.nailzspa.com/eggs-in-crispy-hash-brown-baskets/