Eggs in Hash Brown Baskets

Crispy, cheesy, and protein-packed breakfast baskets—perfect for brunch or meal prep.

Eggs in Hash Brown Baskets are a creative twist on your favorite diner-style breakfast. Shredded hash browns are pressed into muffin tins to form golden, crispy nests that hold savory eggs and gooey melted cheese. These baked baskets are hearty, wholesome, and endlessly customizable—ideal for everything from casual mornings to elegant brunches.

Perfect for make-ahead meal prep, party platters, or simply enjoying a balanced breakfast, these little baskets offer big flavor and convenience in every bite.

Why You’ll Love This

• Fun and creative presentation—turn breakfast into an impressive, single-serve dish.
• Crispy exterior + creamy center—the contrast of textures is irresistible.
• Fully customizable—add bacon, veggies, or spice to fit your taste.
• Make-ahead friendly—great for meal prep or easy brunch hosting.
• Balanced meal in one bite—protein, fat, and carbs all in one tidy package.

Ingredients

• 4 cups shredded hash browns (fresh or thawed from frozen)
• 4 large eggs
• 1 cup shredded cheese (cheddar or preferred blend)
• 2 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Optional toppings: sliced green onions, diced tomatoes, chopped herbs

Instructions

1. Preheat Oven:
   Preheat oven to 425°F (220°C). Grease a muffin tin generously.
2. Season Hash Browns:
   In a mixing bowl, combine hash browns with olive oil, salt, and pepper.
3. Form the Baskets:
   Divide the hash brown mixture evenly into the muffin tin, pressing firmly into the bottom and up the sides to create a nest shape.
4. Bake the Shells:
   Bake for 20–25 minutes or until the edges are golden brown and crisp.
5. Add Eggs and Cheese:
   Carefully crack an egg into each basket. Sprinkle with shredded cheese.
6. Finish Baking:
   Return to oven and bake for an additional 10–15 minutes, depending on desired egg doneness.
7. Cool and Serve:
   Let cool for a few minutes before gently removing. Garnish with optional toppings and serve warm.

Tips / Storage / FAQs

Tips:

• Press the hash browns tightly into the muffin cups to help them hold their shape.
• For runnier yolks, bake less after adding the eggs; for firm yolks, bake longer.
• Use paper towels to blot extra moisture from frozen hash browns for better crisping.

Storage:

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Freeze in a sealed bag or container for up to 2 months.
• Reheat: Reheat in the oven at 350°F until warmed through to maintain crispness.

FAQs:

• Can I use egg whites or scrambled eggs? Yes, replace whole eggs with egg whites or a beaten mixture for a fluffier texture.
• What cheese works best? Cheddar, pepper jack, mozzarella, or a Mexican blend all melt well and add flavor.
• Can I add meat or vegetables? Absolutely—try diced ham, crumbled sausage, bell peppers, or spinach. Just layer under or over the egg.

Final Thoughts

Eggs in Hash Brown Baskets deliver the best of breakfast in one crunchy, creamy, handheld dish. With just a few ingredients and a muffin tin, you can make something impressive yet approachable. Perfect for busy mornings, holiday brunches, or meal prepping, this recipe offers endless versatility and satisfying flavor in every bite.

Whether you’re feeding a crowd or prepping ahead for the week, these baskets are guaranteed to please.

The Goods

Eggs in Hash Brown Baskets

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Eggs in Hash Brown Baskets are a crispy, cheesy, and satisfying breakfast made in muffin tins. Perfect for brunch or make-ahead meals!

Course Breakfast

Cuisine American

Recipes

• 4 cups shredded hash browns fresh or thawed from frozen
• 4 large eggs
• 1 cup shredded cheese cheddar or preferred blend
• 2 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Optional toppings: sliced green onions diced tomatoes, chopped herbs

Instructions

Preheat Oven:

• Preheat oven to 425°F (220°C). Grease a muffin tin generously.

Season Hash Browns:

• In a mixing bowl, combine hash browns with olive oil, salt, and pepper.

Form the Baskets:

• Divide the hash brown mixture evenly into the muffin tin, pressing firmly into the bottom and up the sides to create a nest shape.

Bake the Shells:

• Bake for 20–25 minutes or until the edges are golden brown and crisp.

Add Eggs and Cheese:

• Carefully crack an egg into each basket. Sprinkle with shredded cheese.

Finish Baking:

• Return to oven and bake for an additional 10–15 minutes, depending on desired egg doneness.

Cool and Serve:

• Let cool for a few minutes before gently removing. Garnish with optional toppings and serve warm.

Notes

Press the hash browns tightly into the muffin cups to help them hold their shape.

For runnier yolks, bake less after adding the eggs; for firm yolks, bake longer.

Use paper towels to blot extra moisture from frozen hash browns for better crisping.