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Eggs in Crispy Hash Brown Baskets

Eggs in Crispy Hash Brown Baskets: Your New Breakfast Obsession

Discover the delightful and gluten-free Eggs in Crispy Hash Brown Baskets, a customizable breakfast favorite perfect for any gathering.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 4 baskets
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Hash Brown Cups
  • 2 cups Hash Browns Frozen or fresh shredded potatoes, thawed and moisture removed.
  • 1 tablespoon Non-stick spray/oil To prevent sticking.
For the Egg Filling
  • 4 large Eggs At room temperature.
For Customizable Toppings
  • 1 cup Cheese Sharp cheddar or pepper jack; use vegan cheese for dairy-free.
  • 1 cup Vegetables Sautéed spinach or mushrooms, or your favorite veggies.
  • 1 cup Meat Bacon or sausage crumbles; optional for vegetarian.

Equipment

  • muffin tin

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C) and spray a muffin tin with non-stick spray or brush with oil.
  2. Shred fresh potatoes or thaw frozen hash browns, squeeze out moisture, and fill muffin cups.
  3. Pre-bake hash brown cups in the oven for about 20 minutes until crispy and golden.
  4. Add toppings of your choice into each hash brown cup.
  5. Crack an egg into each hash brown cup, ensuring no overflow.
  6. Bake for an additional 15 minutes until the egg whites are set.
  7. Cool for a few minutes before serving; gently run a knife around edges to remove from the tin.

Nutrition

Serving: 1basketCalories: 200kcalCarbohydrates: 18gProtein: 10gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 186mgSodium: 250mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 300IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

Ensure to follow tips for crispy baskets and room temperature eggs for best results.

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