Baked Eggs In Hash Brown Cups

This easy baked eggs in hash brown cups recipe is perfect for a quick, delicious breakfast or brunch. Crispy, golden hash brown nests cradle creamy baked eggs, offering comforting flavors in every bite. It’s simple to make and uses everyday ingredients, making it versatile and ideal for busy mornings.

Recipe Ingredients:

• 6 to 8 medium russet potatoes
• Salt and ground pepper
• Nonstick cooking spray
• 24 large eggs

How To Make Baked Eggs In Hash Brown Cups?

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Bake the Potatoes: Place the potatoes in the oven and bake for 45 minutes to 1 hour until tender. Allow them to cool, then peel and grate. Season generously with salt and pepper.
3. Prepare the Muffin Tins: Increase oven temperature to 450°F (230°C). Generously spray two 12-hole muffin tins with nonstick cooking spray.
4. Form the Hash Brown Cups: Scoop 3 to 4 tablespoons of grated potato into each muffin hole. Gently press the potato down and up the sides to form nests. Spray again lightly with cooking spray.
5. Bake the Nests: Bake for 15 to 20 minutes until golden brown. Keep an eye on them to ensure they don’t burn.
6. Add the Eggs: Allow nests to cool slightly, then reduce oven temperature to 400°F (200°C). Crack an egg into each nest, seasoning with salt and pepper.
7. Bake Until Set: Return to the oven and bake for about 15 minutes until the egg whites are set.

Recipe Tips:

• Dry the Potatoes Well: After grating, gently squeeze out extra moisture from the potatoes to get crispier hash brown cups.
• Press Firmly: Press the potatoes firmly into the muffin tins to ensure they hold their shape during baking.
• Watch the Baking Time: Check often during baking to avoid burning, as hash browns can turn from golden to burnt quickly.
• Cool the Nests Slightly: Let the hash brown cups cool for a few minutes before adding eggs to avoid the whites running out.
• Use Room Temperature Eggs: Eggs at room temperature cook more evenly, giving you perfectly set whites and creamy yolks.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover baked eggs in hash brown cups cool until they reach room temperature. Then, place them in an airtight container and refrigerate for up to 3 days.
• Freeze: Let the baked eggs in hash brown cups cool completely, then wrap each one individually in plastic wrap or aluminum foil. Freeze for up to 2 months.
• Reheat: Place leftover baked eggs in hash brown cups in the air fryer basket. Heat at 350°F (180°C) for 5-7 minutes until crispy and warmed through.

Nutrition Facts

• Calories: 355
• Total Fat: 22g
• Saturated Fat: 9g
• Cholesterol: 215mg
• Sodium: 640mg
• Potassium: 400mg
• Total Carbohydrate: 20g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 15g

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• Baked Chili-Garlic Fries
• Baked Bagel Egg-In-The-Hole