Golden, crunchy breakfast cups
These eggs in a crispy hash brown basket are the ultimate breakfast win 🥔🍳. Shredded hash browns are pressed into golden, crunchy baskets and filled with perfectly baked eggs for a meal that’s both fun and satisfying. They’re ideal for weekend brunch, holiday mornings, or meal prep when you want something hearty yet handheld. With simple ingredients and a muffin tin, this recipe turns everyday breakfast staples into something special—crispy on the outside, tender on the inside, and endlessly customizable. Busy mornings just got a lot more exciting.
⏱️ Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6 hash brown baskets
📝 Ingredients List
- 3 cups frozen shredded hash browns, thawed
- 2 tbsp butter, melted
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 6 large eggs
- ¼ cup shredded cheddar cheese (optional)
- Chopped chives or parsley, for garnish
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Muffin tin
- Mixing bowl
- Clean kitchen towel (for squeezing moisture)
- Measuring spoons
- Spoon or small cup
- Nonstick spray or extra butter
👩🍳 Step-by-Step Beginner-Friendly Instructions
- Preheat the oven to 400°F (205°C) and generously grease a muffin tin.
- Prep the hash browns: Place thawed hash browns in a towel and squeeze out as much moisture as possible—this is key for crispiness 😊
- Season: Transfer hash browns to a bowl and mix with melted butter, salt, pepper, and garlic powder.
- Form the baskets: Press the mixture firmly into each muffin cup, creating a nest with a well in the center.
- Pre-bake for 18–20 minutes until golden and crisp around the edges.
- Add eggs: Crack one egg into each basket. Sprinkle with cheese if using.
- Bake again for 8–12 minutes, until egg whites are set but yolks are still slightly runny (or cook longer if you prefer).
- Rest & serve: Let cool 2–3 minutes, then carefully lift out and garnish 🌿🍳
💡 Pro Tips
- Extra crispy: Brush the baskets lightly with butter halfway through pre-baking.
- Make it hearty: Add diced bell peppers or onions to the hash browns.
- Yolk control: Bake 8–9 minutes for runny yolks, 11–12 for firmer eggs.
- Storage: Refrigerate leftovers up to 3 days and reheat in the oven or air fryer.