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Eggs Nestled in Crispy Hash Brown Baskets

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Eggs Nestled in Crispy Hash Brown Baskets are a comforting and elegant breakfast dish featuring golden potato nests baked with perfectly cooked eggs. Ideal for brunch, meal prep, or a gluten-free start to your day.

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

Instructions

  1. Preheat oven to 400°F (200°C) and grease a 6-cup muffin tin thoroughly.
  2. In a bowl, toss hash browns with olive oil or melted butter, salt, and pepper until well combined.
  3. Press the hash browns into each muffin cup, shaping into nests by pressing firmly along the bottom and sides.
  4. Bake for 15–20 minutes until nests are lightly golden and starting to crisp.
  5. Remove from oven, crack one egg into each nest, and season with additional salt and pepper. Add cheese or toppings if using.
  6. Return to oven and bake for another 10–15 minutes, depending on desired egg doneness (10 for runny yolks, 15 for firm).
  7. Let cool slightly before using a spoon to gently remove nests from the muffin tin. Serve warm.

Notes

  • Use a silicone muffin pan or grease well to prevent sticking.
  • Fresh potatoes work great—just be sure to squeeze out all moisture for crispiness.
  • Customize with vegetables, herbs, or cheese to suit your taste.
  • Freeze baked nests and reheat in the oven or air fryer for best texture.
  • Egg whites can be used in place of whole eggs—2–3 tbsp per nest.

Nutrition

Find it online: https://recipesbyliza.com/eggs-nestled-in-crispy-hash-brown-baskets/