Eggs in Crispy Hash Brown Baskets
A delightful dish featuring crispy hash brown baskets filled with sunny-side-up eggs, perfect for brunch or dinner.
Ingredients
For the Hash Brown Baskets
- 1 package frozen hash browns The base of our baskets; quick and easy.
- 2 tablespoons olive oil To ensure your baskets come out perfectly crispy.
- 1 teaspoon salt Essential seasonings to elevate the flavors.
- 1 teaspoon pepper Essential seasonings to elevate the flavors.
For the Filling
- 4 large eggs Fresh eggs add creaminess and protein.
- 1 cup cheddar cheese Optional, adds cheesy richness.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine your frozen hash browns, olive oil, salt, and pepper. Stir until well-coated.
- Grease a muffin tin with cooking spray. Press the hash brown mixture firmly into each muffin compartment to form baskets.
Baking
- Bake the muffin tin in the oven for about 20 minutes or until the edges are crispy and golden brown.
- Carefully remove the muffin tin from the oven and crack an egg into each hash brown nest.
- Sprinkle salt and pepper on top, and bake for an additional 8-10 minutes, until the eggs are set to your liking.
- If using cheese, sprinkle it on during the last 2 minutes of baking.
Serving
- Let them cool for a minute before gently removing from the muffin tin. Serve warm.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. These baskets also freeze well for up to a month. Reheat by baking from frozen at 350°F (175°C) for about 20 minutes.