Eggs in Crispy Hash Brown Baskets
A delicious and visually appealing breakfast dish featuring crispy hash brown baskets filled with perfectly cooked eggs. These baskets are golden and crunchy on the outside, tender inside, and make a fun way to serve eggs for brunch or breakfast.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
4 cups frozen shredded hash browns, thawed and excess moisture squeezed out
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 tablespoons unsalted butter, melted
4 large eggs
1/4 cup shredded cheddar cheese
2 tablespoons chopped fresh chives
Instructions
Preheat the oven to 400°F (200°C).
In a large bowl, combine the thawed shredded hash browns, salt, black pepper, and garlic powder. Mix well to evenly distribute the seasonings.
Brush four standard-size muffin cups with melted butter to prevent sticking.
Divide the hash brown mixture evenly among the muffin cups, pressing firmly and evenly to form a basket shape with a hollow center for the egg.
Brush the tops of the hash brown baskets with the remaining melted butter.
Bake the hash brown baskets in the preheated oven for 15 minutes, or until the edges start to turn golden and crisp.
Remove the muffin tin from the oven and carefully crack one egg into the center of each hash brown basket.
Sprinkle each egg with shredded cheddar cheese.
Return the muffin tin to the oven and bake for an additional 8 to 10 minutes, or until the egg whites are set and the yolks reach your desired doneness.
Remove the hash brown baskets from the oven and let them cool for 2 minutes.
Gently run a knife around the edges of each basket to loosen them, then carefully lift each basket out of the muffin tin.
Sprinkle the baskets with chopped fresh chives before serving.