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Eggs in Crispy Hash Brown Baskets

Crispy golden hash brown nests filled with baked eggs and melted cheese — a perfect handheld breakfast for any morning.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 baskets
Course: Breakfast, Brunch
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups shredded hash browns thawed and squeezed dry
  • 2 tbsp butter melted
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 cup shredded cheddar cheese
  • 6 eggs large
  • 2 tbsp milk or cream optional
  • 2 tbsp green onions chopped, for garnish

Equipment

  • Muffin tin
  • Mixing bowl
  • Oven
  • Non-stick spray

Method
 

  1. Preheat oven to 400°F (200°C) and grease a 6-cup muffin tin.
  2. Mix hash browns with butter, salt, pepper, and cheese.
  3. Press mixture into muffin cups to form baskets.
  4. Bake 15–20 minutes until golden and crispy.
  5. Crack an egg into each basket and bake another 10–12 minutes.
  6. Garnish with green onions and serve warm.

Notes

For extra flavor, add diced bacon or sautéed vegetables before adding the eggs.