Description
Crispy hash brown baskets filled with tender eggs and melted cheddar cheese create a fancy yet easy breakfast perfect for busy mornings or brunch guests.
Ingredients
Scale
- 20 oz (570 g) frozen shredded hash browns, thawed and excess moisture squeezed out
- 6 large eggs, room temperature
- 1 cup (100 g) shredded cheddar cheese
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons (30 g) melted butter
- 2 tablespoons chopped chives or green onions (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Thaw and drain the frozen hash browns by squeezing out as much moisture as possible using a clean kitchen towel or paper towels.
- In a mixing bowl, combine the hash browns with melted butter, salt, and pepper. Mix thoroughly to coat evenly.
- Spoon the hash brown mixture into a muffin tin, pressing firmly and evenly along the bottom and up the sides to form a basket shape, about 2 tablespoons per cup.
- Bake the hash brown baskets for 15 minutes until golden and starting to crisp around the edges.
- Remove the muffin tin from the oven and crack one egg into each hash brown basket, keeping the yolk intact.
- Sprinkle shredded cheddar cheese evenly over each egg and add chopped chives if using.
- Return the muffin tin to the oven and bake for another 12-15 minutes until the egg whites are fully set and yolks are slightly runny or cooked to preference.
- Remove from the oven and let cool for a couple of minutes. Use a knife to gently loosen the edges before carefully lifting out the baskets.
- Serve warm, optionally with fresh fruit or a light salad.
Notes
Squeeze out all moisture from hash browns to avoid soggy baskets. Use a metal muffin tin for crispier edges. Crack eggs into a small bowl before adding to baskets to avoid shells. For fully cooked yolks, bake 2-3 minutes longer. You can prepare baskets ahead and refrigerate before adding eggs and cheese. Tent with foil if baskets brown too fast.
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 hash brown basket
- Calories: 250
- Sugar: 1
- Sodium: 450
- Fat: 16
- Saturated Fat: 7
- Carbohydrates: 15
- Fiber: 1.5
- Protein: 12
Keywords: hash browns, eggs, breakfast, brunch, easy recipe, cheesy eggs, crispy hash browns, muffin tin recipe