Name: Eggs Nestled in Crispy Hash Brown Baskets
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 3 cups frozen hash browns, thawed (or fresh shredded potatoes, well-drained); 6 large eggs; 2 tbsp olive oil or melted butter; Salt and pepper to taste; Optional toppings: 1/2 cup shredded cheese, 2 tbsp chopped green onions, sautéed mushrooms, baby spinach, cherry tomatoes, fresh herbs

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Eggs Nestled in Crispy Hash Brown Baskets are a delicious vegetarian breakfast or brunch option that’s as impressive as it is comforting. I love how the hash browns bake into golden, crunchy nests that hold perfectly cooked eggs—it’s a beautiful and satisfying dish that looks fancy but is incredibly easy to make.

Why You’ll Love This Recipe

I love this recipe because it delivers everything I want in a wholesome breakfast: crispy potatoes, creamy eggs, and endless topping possibilities. It’s naturally gluten-free, customizable, and ideal for make-ahead meals. Whether I’m serving guests or meal-prepping for myself, these little baskets are a go-to. Eggs Nestled in Crispy Hash Brown Baskets

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Frozen hash browns (thawed) or fresh shredded potatoes
Eggs
Olive oil or melted butter
Salt and pepper
Optional: shredded cheese, chopped green onions, sautéed mushrooms, spinach, cherry tomatoes, herbs

Directions

I preheat the oven to 400°F (200°C) and grease a muffin tin thoroughly.
I mix the hash browns with olive oil or melted butter, season with salt and pepper, and stir to coat evenly.
I press the hash brown mixture into each muffin cup, making sure to press firmly along the bottom and sides to create a nest shape.
I bake the hash brown nests for 15–20 minutes until lightly golden and beginning to crisp.
I remove the tray from the oven, gently crack an egg into each nest, season again with salt and pepper, and sprinkle with cheese or other toppings if using.
I return the tray to the oven and bake for another 10–15 minutes, depending on how I want the yolks—runny or set.
I let them cool slightly before removing them from the tin with a spoon.

Servings and timing

This recipe makes 6 hash brown egg nests. It takes 15 minutes to prep and 25–35 minutes total to bake.

Variations

Sometimes I add sautéed mushrooms or a handful of baby spinach at the bottom of the nests before adding the egg. Cherry tomato halves, diced bell peppers, or even cooked onions work beautifully too. For a dairy-free option, I skip the cheese and load up on fresh herbs like parsley or chives for flavor.

Storage/Reheating

I store these in the fridge for up to 3 days. To reheat, I pop them in the oven or air fryer at 350°F for about 5–8 minutes to keep the edges crispy. If I’m in a hurry, the microwave works too—just note the texture will be softer. These also freeze well—I thaw overnight in the fridge and reheat in the oven for best results. Eggs Nestled in Crispy Hash Brown Baskets

FAQs

Can I make this with fresh potatoes?

Yes. I shred fresh potatoes and squeeze out as much moisture as I can with a clean towel. It’s important to get them as dry as possible for crispiness.

Will the eggs cook all the way through?

It depends how long I bake them. For runny yolks, I bake closer to 10 minutes after adding the eggs. For firm yolks, I go up to 15.

Can I make them completely ahead of time?

Yes. I bake the nests and eggs fully, then store them in the fridge. I just reheat before serving.

How do I keep the nests from sticking?

I make sure to grease the muffin tin very well, especially if it’s not non-stick. A silicone muffin pan also works beautifully.

Can I use just egg whites?

Yes. I’ve made them with only egg whites—about 2–3 tablespoons per nest—and they come out light and delicious.

Conclusion

Eggs Nestled in Crispy Hash Brown Baskets are a simple, wholesome, and fun way to enjoy breakfast. I love the contrast of crispy potatoes with creamy eggs, and how easily I can customize them without any meat. Whether I’m serving these at brunch or enjoying them on a busy weekday morning, they’re always a hit.