Eggs in Crispy Hash Brown Baskets
Delicious and visually appealing Eggs in Crispy Hash Brown Baskets are perfect for breakfast or brunch. Crispy shredded potatoes form a golden basket that holds a perfectly cooked egg inside, making a fun and tasty meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4
Ingredients
4 cups frozen shredded hash browns, thawed and squeezed dry
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
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 to evenly distribute the seasonings.
Brush a 6-cup muffin tin with melted butter to prevent sticking.
Divide the hash brown mixture evenly among the muffin cups. Press the hash browns firmly against the bottom and up the sides of each cup to form a basket shape.
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 they are golden brown and crispy.
Remove the muffin tin from the oven and carefully crack one egg into each hash brown basket.
Sprinkle shredded cheddar cheese evenly over each egg.
Return the muffin tin to the oven and bake for an additional 8 to 10 minutes, or until the egg whites are set but the yolks are still slightly runny. Bake longer if you prefer fully cooked yolks.
Carefully remove the hash brown baskets from the muffin tin using a spoon or small spatula.
Serve warm and enjoy your Eggs in Crispy Hash Brown Baskets.