Eggs in Crispy Hash Brown Baskets: A Breakfast Game-Changer

Delicious gluten-free Eggs in Crispy Hash Brown Baskets bring the crunch of hash browns and rich eggs to your breakfast table.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Total Time 50

Servings: 4 baskets

Course: Breakfast

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Hash Brown Baskets

2 cups Hash Browns Use fresh or fully thawed frozen; remove excess moisture.
2 tablespoons Non-stick Spray/Oil Essential to prevent sticking.

For the Eggs

4 large Eggs Room temperature for even cooking.

For the Toppings

4 slices Bacon Crispy; turkey bacon for lighter option.
1 cup Cheese Cheddar or pepper jack.
1 cup Vegetables Spinach, sautéed onions, or your choice.

Equipment

Muffin tin
Mixing Bowl
clean kitchen towel

Method

Step-by-Step Instructions

Preheat the oven to 425°F (220°C). Grease a muffin tin with non-stick spray or oil.
Thaw hash browns if frozen, then squeeze out moisture using a kitchen towel. Add salt for flavor.
Combine hash browns and salt, packing 2 tablespoons into each muffin cup to form baskets.
Bake for 15-20 minutes until golden brown and crispy.
Remove from the oven and crack a room temperature egg into each basket.
Return to the oven and bake for an additional 10-15 minutes until whites are set but yolks are still soft.
Cool for a few minutes, then gently remove the baskets with a fork.

Nutrition

Serving: 1basketCalories: 250kcalCarbohydrates: 20gProtein: 12gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 200mgSodium: 300mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 100mgIron: 1.5mg

Notes

Store in an airtight container for up to 3 days. For freezing, keep in a single layer, then transfer to a freezer-safe bag. Reheat in the oven or microwave.

Tried this recipe?

Let us know how it was!