Baked Eggs in Hash Brown Cups
Since most days breakfast ends up being a quick bowl of cereal or grab-and-go muffin, it’s especially nice when the weekend rolls around to make up for our Monday through Friday breakfast sins. For special occasions and holidays, brunch is the perfect meal for a crowd that wants to have their eggs and sleep in too.
Cinnamon rolls, cheesy frittatas, home fries, and baked French toast casseroles all make wonderful brunch dishes — perfect for feeding a crowd all at once so nobody is stuck standing at the stove flipping eggs or pancakes while everyone else digs in.
But if you’re like me and you crave a little egg yolk with your brunch, these Baked Eggs in Hash Brown Nests are a perfect solution. Attractive and savory, they can be made with any combination of veggies, meat, and cheese to please your guests.
Photo Credit: Aimee Seavey
When I saw a recent post by Yankee Senior Lifestyle Editor Amy Traverso on Baked Shirred Eggs and Bacon, a quick dish where eggs are essentially baked in jackets of bacon with cheese and cream on top, it reminded me that I needed to get back in the kitchen for another attempt at baked eggs in hash brown cups. A previous attempt had failed when the hash browns didn’t stick together enough to form a solid cup, and were too small to adequately hold both filling and an egg. The results were edible, but not pretty, so it was time for round 2.
This time I invested in a jumbo muffin tin to give me a bigger hash brown cup, but ramekins or custard cups would also work well. To help the hash browns stick together better, I took a tip from my homemade veggie burger experience and added 2 beaten egg whites. Both modifications made a world of difference.
Delicious!
Photo Credit: Aimee Seavey
Hash brown fans can fry up an extra amount for one seriously potato-riffic plate.
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I hope Aimee sees this as I have a question about the recipe! I did not have jumbo muffin pans but I did have cupcake so I modified the recipe a bit to fit that. It came out great but I did cook my eggs a bit longer as I don’t like my eggs TOO runny. The whites came out a bit…rubbery for my taste. Is this because I overcooked them? I really loved this recipe so I want to make it the best I can! Thanks
Hi Desiree. Well done on modifying it for standard muffin cups! I couldn’t seem to get that to work. Your eggs may have come our rubbery if the eggs themselves were very fresh (the older an egg is, the thinner the white will be), but you may have just baked them a little too long. It’s a fine line for those of us that don’t like a raw-looking white (myself included). Next time take them out a little bit earlier, and see if that helps!