Description
Crispy hash brown baskets filled with perfectly baked eggs make a delicious and visually appealing breakfast or brunch dish. These golden, crunchy nests hold eggs cooked to your liking and are perfect for serving with your favorite breakfast sides.
Ingredients
4 cups frozen shredded hash browns, thawed and excess moisture squeezed out
2 tablespoons unsalted butter, melted
1/2 teaspoon salt
1/4 teaspoon black pepper
4 large eggs
1/4 cup shredded cheddar cheese
2 tablespoons chopped fresh chives
Instructions
Preheat the oven to 400°F (200°C). Lightly grease a 6-cup muffin tin with non-stick spray or butter.
In a large bowl, combine the thawed shredded hash browns, melted butter, salt, and black pepper. Mix well to evenly coat the hash browns.
Divide the hash brown mixture evenly among the muffin cups, pressing the hash browns firmly against the bottom and up the sides of each cup to form a basket shape.
Bake the hash brown baskets in the preheated oven for 15 minutes, or until they are golden brown and crispy.
Remove the muffin tin from the oven and carefully crack one egg into each hash brown basket.
Sprinkle the shredded cheddar cheese evenly over the eggs.
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 egg baskets from the oven and let them cool for 2 minutes.
Garnish each basket with chopped fresh chives before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes