Description
Crispy hash brown egg baskets are baked in muffin tins with a golden potato shell and perfectly cooked eggs inside. Ideal for brunch, meal prep, or special breakfasts.
Ingredients
-
2 large russet potatoes (or 3 cups thawed frozen hash browns)
-
1 cup shredded cheddar cheese (optional)
-
2 tbsp melted butter or oil
-
½ tsp salt
-
¼ tsp black pepper
-
4–5 garlic cloves (optional)
-
12 large eggs
-
Fresh parsley or chives for garnish
Instructions
-
Preheat oven to 400°F and grease a 12-cup muffin tin well.
-
Grate and squeeze potatoes dry. Mix with cheese, butter, and seasonings.
-
Press into muffin cups to form nests. Bake for 18–20 minutes until golden.
-
Crack one egg into each basket. Season lightly.
-
Bake an additional 10–14 minutes depending on desired yolk doneness.
-
Cool for 5 minutes, then remove carefully and garnish.
Notes
-
Add bacon, sausage, or spinach for variety
-
Use parchment muffin liners for easy removal
-
Serve warm with toast, fruit, or salad
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Brunch
- Cuisine: American
Nutrition
- Calories: ~170 per basket