Eggs in Crispy Hash Brown Baskets
Ingredients
- Base Ingredients:
- 2 cups shredded hash browns (fresh or frozen, thawed)
- 1 cup shredded cheese (cheddar, mozzarella, or blend)
- 6 large eggs
- 2 tablespoons olive oil or melted butter
- Salt and pepper to taste
- Optional Add-ins:
- Diced cooked bacon or sausage
- Chopped spinach or bell peppers
- Diced avocado (add after baking)
- Paprika, onion powder, garlic powder for seasoning
- Tools You’ll Need
- 12-cup muffin tin
- Mixing bowls
- Cheese grater (if shredding cheese fresh)
- Paper towels (for drying hash browns)
- Non-stick spray or baking brush
- Olive oil or butter
- Salt and pepper
- Shredded cheese (optional for extra crispiness)
- Fresh fruit salad
- Greek yogurt
- Avocado toast
Directions
- Prep the Hash Browns
If using frozen hash browns, thaw completely and squeeze out moisture using paper towels or a cheesecloth.
Patting them dry is essential to achieving that crispy texture.
- Season and Mix
In a bowl, mix hash browns with:
- Form the Baskets
Grease the muffin tin generously.
Spoon hash brown mixture into each cup and press down and up the sides to form a “nest”.
Make sure to leave a cavity in the center for the egg later.
- Pre-Bake
Bake the baskets at 400°F (200°C) for 15–20 minutes, until edges start to brown and crisp.
- Add the Eggs
Carefully crack one egg into each basket (or use scrambled eggs if preferred).
Season again with salt, pepper, and herbs if desired.
- Final Bake
Return to oven for 10–12 minutes, depending on your yolk preference.
For runny yolks, check at 8–10 minutes. For firmer yolks, go up to 13 minutes.
Sprinkle cooked bacon into the hash brown mix or layer it on top of the egg before baking.
Add shredded cheddar for extra gooeyness.
Avocado & Pepper Jack Southwest Style
For a spicy, creamy twist, go with avocado and pepper jack cheese.
After baking, top the finished baskets with fresh avocado slices, salsa, or jalapeños.
Use pepper jack inside the hash brown mix for a mild heat.
Vegetarian Delight
Go meatless by packing your baskets with sautéed spinach, mushrooms, and onions.
Lightly cook veggies before adding them to prevent excess moisture.
Use mozzarella or feta for a mild, creamy flavor.
Add precooked breakfast sausage, diced red peppers, and a generous handful of cheese.
Top with a sunny-side-up egg or even a scrambled one for a different texture.
Use egg whites only to reduce cholesterol.
Swap cheese for dairy-free options.
Add shredded zucchini or spinach for a veggie boost.
Use a low-carb alternative to hash browns (like grated cauliflower) for keto-friendly results.
Soak potatoes in cold salted water for 30 minutes, then drain and pat dry.
Don’t overcrowd the muffin tin—allow space for browning.
Add a little cornstarch or flour for extra crunch (optional).
Be patient—pre-baking is key to crispiness.
Fridge: Store in an airtight container for up to 4 days.
Freezer: Wrap individually in foil and freeze for up to 2 months.
To Reheat: Bake at 350°F for 10 minutes or microwave for 30–45 seconds (note: oven keeps them crispier).
Dry hash browns thoroughly and pre-bake before adding eggs.
Can I use fresh potatoes instead of frozen?
Yes, just shred, rinse, and dry thoroughly before using.
Can I make these ahead of time?
Absolutely! Store in the fridge or freezer and reheat as needed.
How do I make this low-carb or keto?
Replace hash browns with shredded cauliflower or zucchini.
Bake for 8–9 minutes after adding eggs for runny yolks.
Source: https://admuda.com/eggs-in-crispy-hash-brown-baskets/