Go Back
Eggs In Crispy Hash Brown Baskets

Eggs In Crispy Hash Brown Baskets

Eggs in Crispy Hash Brown Baskets are a portable, savory breakfast dish featuring golden-brown shredded potato cups baked in a muffin tin until crunchy.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Cool Time: 5 minutes
Total Time 55 minutes
Servings: 12 baskets
Course: Breakfast, Brunch
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Base
  • 1 package 20 oz / 567g refrigerated hash browns
  • 2/3 cup shredded cheddar
  • 5 tablespoons unsalted butter melted
Filling
  • 12 large eggs
  • Salt and pepper to taste
Garnish
  • Fresh chives chopped

Method
 

Step 1: Preheat the Oven
  1. Preheat your oven to 400°F (200°C). Lightly grease your muffin tin.
Step 2: Prepare the Hash Brown Mixture
  1. In a mixing bowl, combine hash browns, shredded cheddar, and melted butter. Add a small pinch of salt and pepper. Mix until coated.
  2. Tip: If the mixture feels wet, squeeze out extra moisture before mixing.
Step 3: Form the Baskets
  1. Spoon the mixture into each muffin cup. Press firmly along the bottom and up the sides to create a nest shape. I use the back of a spoon to pack them tight.
  2. Bake for 15–20 minutes until edges turn golden and crisp.
Step 4: Add the Eggs
  1. Remove the tray from the oven. Carefully crack one egg into each basket. Sprinkle salt and pepper.
  2. If you want extra flavor, add bacon bits or diced bell peppers on top before baking.
Step 5: Bake Again
  1. Return to oven and bake 12–15 minutes. For runny yolks, bake closer to 12 minutes. For firm yolks, go a bit longer.
Step 6: Garnish and Serve
  1. Let cool for 5 minutes. Use a spoon to gently lift them out. Sprinkle fresh chives on top. Add avocado slices or salsa cream cheese if you like.

Notes

1. Press hash browns firmly to prevent breaking
2. Do not skip pre-baking the baskets
3. Crack eggs gently to avoid breaking yolks
4. Let cool slightly before removing
5. Grease the muffin tin well