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–+ servings
Eggs in Crispy Hash Brown Baskets

Delicious Eggs in Crispy Hash Brown Baskets for Brunch Bliss

Customize these gluten-free Eggs in Crispy Hash Brown Baskets for a delightful brunch experience.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 baskets
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Hash Brown Baskets
  • 4 cups Hash Browns Use frozen or freshly shredded, drained of excess moisture
  • 1 tablespoon Non-Stick Spray or Oil For greasing the muffin tin
For the Eggs
  • 4 Fresh Eggs Allow to come to room temperature
For the Toppings
  • 1 cup Cheese (Cheddar, Pepper Jack) Choose your favorite
  • 1 cup Crispy Bacon Crumbled for adding crunch
  • 1 cup Veggies (Spinach, Mushrooms) Sauté lightly before adding

Equipment

  • muffin tin
  • mixing bowl
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). If using frozen hash browns, ensure they are thawed and drained.
  2. In a mixing bowl, combine shredded hash browns with a drizzle of oil. Grease a muffin tin and press mixture into each cup to form baskets.
  3. Bake the muffin tin for 15–20 minutes, until golden brown and crispy.
  4. Carefully crack a room-temperature egg into each basket, leaving space for expansion.
  5. Return to the oven and bake for an additional 10–15 minutes until eggs are set to your liking.
  6. Allow to cool for a couple of minutes before removing from the muffin tin and serve warm.

Nutrition

Serving: 1basketCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 180mgSodium: 520mgPotassium: 300mgFiber: 3gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Ensure hash browns are dry for best crispiness. Use room-temperature eggs for even baking.

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