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Eggs in Crispy Hash Brown Baskets

Delicious Eggs in Crispy Hash Brown Baskets for Brunch Bliss

Delight in gluten-free Eggs in Crispy Hash Brown Baskets that offer a perfect blend of crispy potato cups and baked eggs, ideal for brunch.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 baskets
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Hash Brown Cups
  • 2 cups Shredded Potatoes Well-drained for perfect texture
  • 2 tablespoons Cooking Oil/Non-Stick Spray Generous coat for easy removal
  • to taste Salt
  • to taste Pepper
For the Filling
  • 4 Eggs Fresh eggs preferred
Additional Variations
  • 1 cup Bacon Crumbles Smoky, savory kick
  • 1 cup Cheese (Sharp Cheddar, Pepper Jack) Consider non-dairy cheese for vegan option
  • 1 cup Veggies (Spinach, Mushrooms, Onions) Personalize quantity based on preference

Equipment

  • Muffin tin
  • oven
  • Paper Towels
  • Butter Knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Prepare the muffin tin with non-stick spray or cooking oil.
  2. If using frozen shredded potatoes, thaw and drain thoroughly. Use paper towels to squeeze excess moisture out.
  3. Divide the shredded potatoes into the muffin tin to shape them into baskets. Press down firmly.
  4. Bake for 15-20 minutes, until edges are golden brown and crispy.
  5. Allow eggs to sit at room temperature for 10-15 minutes.
  6. Fill each potato cup with your choice of toppings and crack one egg into each basket.
  7. Return to the oven and bake for another 15-20 minutes, until eggs are set.
  8. Allow the muffins to cool slightly before removing them from the tin.

Nutrition

Serving: 1basketCalories: 250kcalCarbohydrates: 20gProtein: 10gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 186mgSodium: 350mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 100mgIron: 2mg

Notes

These baskets store well in the fridge for up to 4 days and can be frozen for 2 months. Reheat them in the microwave or oven for the best results.

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