Eggs in Crispy Hash Brown Baskets for a Dreamy Breakfast Feast

Eggs in Crispy Hash Brown Baskets offer a protein-packed start to your day, effortlessly customizable and gluten-free, perfect for any breakfast occasion.

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Prep Time 15

Cook Time 35

Cooling Time 5

Total Time 55

Servings: 4 baskets

Course: Breakfast

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Hash Brown Cups

2 cups Hash Browns Use well-drained potatoes for crispy texture
2 tablespoons Non-stick Spray/Oil

For the Egg Filling

4 large Eggs Opt for room temperature eggs

Optional Add-ins

4 slices Crispy Bacon Crumble on top for a savory twist
1 medium Avocado Adds creaminess and fresh flavor
1 cup Sautéed Veggies Like spinach or bell peppers
1 cup Cheese Like sharp cheddar or feta

Equipment

muffin tin

Method

Preparation Steps

Preheat your oven to 400°F (200°C).
Squeeze excess moisture from your shredded potatoes using a paper towel and combine with non-stick spray. Press into a greased muffin tin.
Pre-bake the hash brown cups for approximately 20 minutes until they turn golden brown and crispy.
Remove from the oven, crack room temperature eggs into each cup, aiming for one egg per basket.
Return the muffin tin to the oven and bake for an additional 10 to 15 minutes until the eggs are set to your liking.
Allow to cool for a few minutes, then gently run a knife around the edges to help release them from the tin and serve.

Nutrition

Serving: 1basketCalories: 250kcalCarbohydrates: 20gProtein: 12gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 210mgSodium: 300mgPotassium: 400mgFiber: 2gSugar: 1gVitamin A: 10IUVitamin C: 15mgCalcium: 8mgIron: 10mg

Notes

For storage, keep in an airtight container in the fridge for up to 4 days or freeze assembled baskets before baking for up to 2 months.

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