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Laughing Spatula / Recipe Index / Breakfasts / Egg Baskets

Egg Baskets

By Kathi & Rachel

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These yummy breakfast Egg Baskets have two ingredients!  I love incorporating store bought ingredients that make a recipe so easy!  In this case, store bought fresh  hash browns do the trick!

Eggs nestled into cups made of hash browns

Cute little devils…arn’t they?  Two ingredients – yup two!  Pre-packaged fresh hash browns (like Simply Fresh) and eggs.  Thats it!

Bake the hash browns in a muffin tin, break an egg into the partially cooked potato cups.  Put back in oven for the egg to cook and ta da!  One package of fresh hash browns should yield about 6 muffins.  You can add a piece of ham into the hash brown cup before cracking the egg into it if you would like.

Tips to make these Egg Baskets

  • Really spray those muffin tins with non-stick.  These guys want to stay in the pan.
  • Careful not over-bake your eggs.  8-10 minutes should do it.  Give them a little jiggle.  You want the egg whites fully cooked and the center runny.  Unless you prefer a more cooked egg, then give it another 3-4 minutes to completely set.
  • Easy recipe and at only 145 calories a piece, you could have two!

Looking for more easy brunch recipes?  Check out this Blueberry Cream Cheese French Toast Casserole!

 

or our Eggs Benedict Casserole!  All the flavors of eggs beni that you love in one place!

 

You can see all our Breakfast and Brunch recipes HERE!

Clink!
Kathi

What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula, while you’re at it…We love to see your pics!  

Egg Baskets
5 from 2 votes
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Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Simple 2 ingredient breakfast or brunch recipe!

Course: Breakfast
Cuisine: American
Servings: 6
: 63 kcal
: Kathi & Rachel
Ingredients
  • 1 package fresh hash browns such as Simply Potatoes brand
  • 6 eggs
Instructions
  1. Preheat oven to 400°.
  2. Start with shiny, light-colored muffin pans. For each egg basket, spoon about a 1/4 cup hash browns into a muffin cup coated with cooking spray. Press  into bottom and up sides of muffin cup, pushing potatoes just above rim.

  3. Bake at 400° for 30 minutes.  Remove from oven.

  4. Crack 1 large egg into each basket.  Return to oven and bake at 400° for an additional 8-10 minutes or until eggs are set to your liking. 8-10 for runny eggs and 10-12 for firm.  

  5. Let cool for a couple minutes and remove from muffin in with a rubber spatula.  Sprinkle with salt and pepper to finish.

Nutrition Facts
Egg Baskets
Amount Per Serving
Calories 63 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Cholesterol 163mg54%
Sodium 62mg3%
Potassium 60mg2%
Protein 5g10%
Vitamin A 240IU5%
Calcium 25mg3%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Filed Under: Breakfasts, Holidays

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Reader Interactions

Comments

  1. Max says

    April 13, 2017 at 1:24 pm

    5 stars
    How do you remove the cups from the muffin tins ???

    Reply
    • Kathi @ LaughingSpatula.com says

      April 13, 2017 at 2:02 pm

      Rubber spatula will work. They should slide out. As I noted, be sure to grease the muffin tins really good!

      Reply
  2. Marsha Guerard says

    April 12, 2017 at 9:38 pm

    The info at top says total cook time is 10 minutes. But you’re baking the hash browns for 30 minutes first, then baking the egg for 8-10 minutes more, right?

    Reply
    • Kathi @ LaughingSpatula.com says

      April 12, 2017 at 10:01 pm

      Hi Marsha – My fault! I had a new recipe card installed last month and some of my older recipes didn’t convert properly. Thanks for the heads up…I’ll fix it!

      Reply
  3. Edyta @ Innocent Delight says

    June 18, 2014 at 4:36 pm

    What a great idea. I usually make egg whites in my muffin pan but I will for sure give those cute eggs baskets a try. Btw I love hash browns from Traders Joes. They always come out great! Thanks for a great post Kathi!

    Reply
  4. Anne|Craving Something Healthy says

    April 4, 2014 at 3:00 pm

    LOVE LOVE love this simple recipe! Thanks for sharing it 🙂

    Reply
  5. Natalie @ Tastes Lovely says

    April 3, 2014 at 3:00 pm

    5 stars
    This is so cute! What a perfect breakfast for easter morning. Get your easter basket, then eat eggs in a basket!

    Reply
    • Kathi Kirk says

      April 3, 2014 at 3:26 pm

      Thanks Natalie! p.s. Can’t stop thinking about the fries on your blog and the dipping sauce…making them friday night!

      Reply
  6. Bill says

    April 3, 2014 at 1:25 am

    What a great idea, Kathi!. I’m loving the two ingredient idea. I always make things too complicated and I’m trying to think simple. Great post!

    Reply
  7. Pat says

    April 2, 2014 at 5:13 pm

    That is beautiful, Kathi…..and quick and easy. My kind of breakfast. 🙂

    Reply

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