Baked Eggs in Hash Brown Cups
Shredded potato nests crisped to golden brown in the oven, then filled with baked eggs for a fun, portable breakfast.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThese crispy hash brown cups turn breakfast into something you can pick up and eat with your hands.
Boil potatoes until tender, let them cool enough to handle, then shred into fluffy strands.
Press the shredded potato into muffin cups to form little nests, spray with oil, and bake at 450°F until the edges turn golden and crispy.
Crack an egg into each nest and return to the oven for 15-20 minutes until the whites set but yolks stay jammy.
Kitchen Tips
- Squeeze excess moisture from shredded potatoes with a clean kitchen towel for crispier cups
- Make the nests ahead and refrigerate overnight, then fill with eggs and bake fresh in the morning
- Season the potato with salt, pepper, and garlic powder before pressing into cups
Ingredients
Directions
Peel potatoes. Cook potatoes until soft. Let cool.
Then shred potatoes.
Spray a small cupcake pan with oil.
Put 2 tbsp potato in eah hole.
Press potatoes down into each hole making a bird nest look.
Spray oil on top of eacH to help them brown.
Put into oven at 450 degrees and bake for 15 minutes. remove from oven and let cool.
When ready, drop cracked eggs into each nest and bake for 15 to 2 minutes.
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