There’s something about the first bite into a crispy hash brown basket that just feels right. I remember one morning when I was half-focused on getting through my to-do list but couldn’t resist the smell of something golden and buttery wafting from the oven. The edges were perfectly crunchy, the inside tender, holding a gently baked egg snug under a blanket of melted cheddar. I might have been a bit distracted scrolling through my phone as I took that first bite — almost forgot to really taste it — but the mix of textures pulled me right back into the moment. Somehow, the simple act of breaking through the crispy potatoes to the soft yolk felt like a tiny celebration. It’s not fancy, but it’s exactly what mornings like that need: a little comfort, a little fun, and something to make you pause.
Why You’ll Love It:
– It’s a fun change from your usual breakfast routine, combining crispy and creamy in one bite.
– The preparation is straightforward — and that’s kind of the point. No complicated steps, just satisfying results.
– They’re visually inviting, making your breakfast spread look a bit more special without extra effort.
– You can customize the cheese or seasoning to suit your mood, though cheddar tends to bring that perfect sharpness.
– It’s a dish that serves well for a quick solo breakfast or a casual brunch with friends.
If you’re worried these might take too much time, they actually fit nicely into a morning where you have some minutes to spare but want something more exciting than the usual toast.
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Eggs in Crispy Hash Brown Baskets
- Total Time: 40 minutes
- Yield: 4 1x
Description
Delicious and visually appealing Eggs in Crispy Hash Brown Baskets are perfect for breakfast or brunch. Crispy shredded potato baskets hold perfectly cooked eggs, making a fun and tasty dish everyone will love.
Ingredients
4 cups frozen shredded hash browns, thawed and squeezed dry
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
2 tablespoons unsalted butter, melted
4 large eggs
1/2 cup shredded cheddar cheese
Instructions
Preheat the oven to 400°F (200°C).
In a large bowl, combine the shredded hash browns, salt, black pepper, and garlic powder. Mix well.
Brush a 6-cup muffin tin with melted butter to prevent sticking.
Divide the hash brown mixture evenly among the muffin cups, pressing the potatoes up the sides to form baskets with a hollow center.
Brush the tops of the hash brown baskets with the remaining melted butter.
Bake the hash brown baskets for 15 minutes until they 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 shredded cheddar cheese evenly over each egg.
Return the muffin tin to the oven and bake for an additional 10 minutes, or until the egg whites are set and the yolks reach your desired doneness.
Remove from the oven and let cool for 2 minutes before carefully removing the hash brown baskets from the muffin tin using a spoon or small spatula.
Serve warm.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Kitchen Notes:
You don’t need any fancy gadgets here — a basic muffin tin and an oven do the trick. I usually let the baskets cool just enough to handle; they hold their shape better that way when you lift them out. For serving, these go great alongside a simple green salad or some fresh fruit to balance the richness. If you feel like switching it up, try adding finely chopped herbs to the hash browns before baking, or swap the cheddar for pepper jack to add a bit of heat. Sometimes I’ve even tossed in a little cooked bacon or sautéed mushrooms, though that’s when it starts feeling more like brunch than breakfast. Honestly, exploring those tweaks is part of the fun — but the classic version is already pretty satisfying.
FAQ:
Q: Can I prepare these baskets ahead of time?
A: You can make the hash brown baskets in advance and fill them with eggs just before baking for a fresher texture.
Q: What if I prefer runny yolks?
A: Keep an eye on the baking time and remove the baskets when the whites are set but yolks still jiggle slightly.
Q: How do I prevent sticking?
A: Make sure to brush your muffin tin well with butter or oil so the crispy baskets come out easily.
Q: Can I make these gluten-free?
A: Yes, since hash browns and eggs don’t contain gluten, this recipe is naturally gluten-free.
Give this a try next time your morning calls for something a little different. It’s a small change that makes breakfast feel like a treat — and that’s worth savoring.