Description
Eggs in Crispy Hash Brown Baskets are a delightful breakfast treat that combines golden, crispy hash brown potato baskets filled with perfectly baked eggs and melted cheddar cheese. This recipe is easy to prepare and bakes in the oven to create a delicious and impressive dish, perfect for a weekend brunch or any breakfast occasion.
Ingredients
Scale
Potato Mixture
- 2 cups grated potatoes (about 2 large potatoes)
- 2 tablespoons melted butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ cup shredded cheddar cheese (half of the 1 cup total)
Other Ingredients
- ½ cup shredded cheddar cheese (remaining half)
- 4 large eggs
- Cooking spray or additional butter for greasing muffin tin
Optional Toppings
- Chopped green onions
- Diced bell peppers
- Cooked bacon bits
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Prepare a muffin tin by spraying it with cooking spray or greasing it with butter to prevent sticking.
- Prepare the Potatoes: Grate the potatoes using a box grater or a food processor. Place the grated potatoes in a clean kitchen towel and squeeze firmly to remove as much moisture as possible; this ensures crispiness.
- Mix Ingredients: In a large bowl, combine the grated potatoes, melted butter, salt, black pepper, onion powder, and half of the shredded cheddar cheese. Mix thoroughly to distribute seasoning evenly.
- Form Hash Brown Baskets: Scoop approximately ¼ cup of the potato mixture into each muffin tin cup. Press the mixture firmly against the bottom and up the sides to shape a basket.
- Bake the Hash Brown Baskets: Place the muffin tin in the preheated oven and bake for 20-25 minutes, until the hash brown baskets turn golden brown and develop a crispy texture.
- Add Eggs: Remove the muffin tin from the oven. Crack one egg into each hash brown basket, then season each egg with a pinch of salt and pepper. Sprinkle the remaining cheese evenly over the eggs.
- Bake Again: Return the muffin tin to the oven and bake for an additional 10-12 minutes, or until the eggs reach your desired level of doneness (set whites and yolks cooked to preference).
- Cool and Serve: Allow the hash brown baskets to cool in the muffin tin for a few minutes to firm up. Carefully remove each basket using a spoon or spatula to avoid breaking.
- Garnish: If desired, garnish each basket with optional toppings such as chopped green onions, diced bell peppers, or cooked bacon bits to enhance flavor and texture.
Notes
- Be sure to squeeze out excess moisture from the grated potatoes to achieve crispy baskets.
- Adjust baking time in the second baking step depending on how runny or firm you prefer your egg yolks.
- You can customize toppings to fit your preference, such as adding fresh herbs or hot sauce.
- Using a non-stick muffin tin or greasing well will help with easy removal of the baskets.
- Leftover baskets can be refrigerated and reheated in the oven or air fryer for best results.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: hash brown baskets, baked eggs, breakfast recipe, cheddar cheese eggs, crispy potatoes, brunch dish
