Yummy Baked Eggs in Hash Browns are a huge hit with my family. Over the last few months I haven’t had much leisure time in the kitchen but these tasty babies make for good time management with meal prepping.
I’m usually all about in-season produce, but one of the best reasons for keeping frozen fruits and vegetables on hand is that they don’t require much prepping, which allows you to make healthy dishes at home without spending too much time washing, peeling, or chopping. I always have frozen peas, corn, and berries on hand, and recently, having made this dish, I’ve added frozen hash browns to my grocery list.
These are the perfect little bites for breakfast, crispy potato nests with a luscious baked egg in the middle. They go perfectly with ham for a more substantial brunch, or they’re great for a casual breakfast with a piece of bacon.
Don’t forget about a healthy breakfast to start your day!
Ali in the Valley
Baked Eggs in Hash Browns…
Eggs baked in hash brown potato cups make for an easy, fun, and delicious breakfast!
Ingredients
- 2 cups frozen shredded hash-brown potatoes (thawed and drained)
- 8 eggs
- Cooking spray
- Salt and pepper (to taste)
Directions
- Preheat oven to 400F.
- Spray muffin pans generously with cooking spray. Scoop ¼ cup of shredded potatoes into each muffin cup, and gently press down the sides and bottom in each muffin cup to make a nest. Spray again with cooking spray. Bake for 15 to 20 minutes, or until the potatoes are golden brown.
- Allow the hash brown cups to cool for 15 minutes. Crack an egg into each one, sprinkle with salt and pepper and bake until the whites are set, about 15 minutes.
- Remove from muffin pan and serve.
