Eggs in Crispy Hash Brown Baskets
Delightfully crispy potato baskets filled with baked eggs and melted cheese, perfect for brunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 large potatoes
- 4 eggs
- 1 cup shredded cheese (cheddar or your choice)
- Salt and pepper to taste
- Cooking spray or oil for greasing
- Optional toppings: chopped green onions, diced bell peppers, or cooked bacon
Instructions
- Preheat your oven to 400°F (200°C).
- Peel the potatoes and grate them. Rinse the grated potatoes under cold water to wash away excess starch, then dry them thoroughly.
- In a mixing bowl, combine the grated potatoes with salt and pepper.
- Grease a muffin tin generously with cooking spray or oil.
- Pack the seasoned grated potatoes into each muffin cup to form basket shapes.
- Bake in the preheated oven for 25-30 minutes, or until the potato baskets are crispy and golden brown.
- Carefully remove the muffin tin from the oven. Crack an egg into each crispy potato basket.
- Sprinkle shredded cheese on top of every egg. Return to the oven for another 10-15 minutes, or until the eggs are cooked to your liking.
- Remove from the oven and let cool slightly before serving.
- Garnish with any optional toppings you desire.
Notes
For extra flavor, consider adding garlic powder or paprika to the potato mixture. Pre-packaged hash browns can be used for convenience but freshly grated potatoes give the best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 220mg