Fun, little, easy eggs in a basket that are perfect for your Easter breakfast or brunch. It takes pre-made hashbrowns and turns them into little baskets to hold your eggs. They are delicious and totally customizable!
This recipe is easy and fun to make with kids. They're hand held, so no plate necessary. Whether you like your eggs scrambled or with a runny yolk, you can customize them to exactly what you prefer.
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What I love about these egg baskets
- Inexpensive - with only two ingredients (plus some seasoning), you don't have to spend a lot of money to have a fun breakfast or brunch food.
- Easy to make - this recipe only requires a couple of steps. It is a minimal effort with maximum results.
- Hand held - You don't need a plate and fork for these. You can just pick them up with your hands. If you're hosting brunch, it makes a great appetizer.
- Kid friendly - Not only can the kids help make them, but they also love to eat them. Cook the eggs their favorite way (scrambled, runny yolk, set yolk) and they'll love to eat them up.
- Customizable - You can add vegetables, sriracha, and even green chile to the top, in the hashbrowns, or mixed in with the eggs. Make it all your own.
Ingredients you'll need
- shredded hashbrowns - you can buy frozen or refrigerated. They'll need to be thawed, so either one works here.
- eggs - grab your favorite eggs or even egg substitute
- seasonings - we like salt, black pepper, and garlic powder, but go with your favorite egg seasonings
how to make eggs in a basket recipe
Detailed instructions and measurements to make eggs in a basket are listed in the recipe card at the bottom of this page.
- Preheat the oven to 400°F.
- Spray a muffin tin lightly with nonstick cooking spray or melted butter.
- Take ¼ cup of thawed hashbrowns and put them in each muffin cup.
- Push the hashbrowns up the sides (you want them to stick up a little bit) and down on the bottom to create your basket.
- Bake in the oven for 15 minutes. You want them to just begin to get golden brown.
- Remove from the oven and crack an egg into each basket.
- Season with salt and pepper.
- Place back in the oven and bake for 15-20 minutes.
- You want to bake them until the egg is set to your desired taste. I personally prefer it with a runny yolk to allow it to spill over the hashbrowns.
- Remove from oven and allow to cool for 5-10 minutes.
- Run a knife around the edge of each basket and remove it from the pan. Enjoy!
tips, tricks, and faqs
Don't skip the nonstick spray. The hashbrowns will stick to the muffin tin and won't crisp up properly.
Yes, you can. You can use any of your favorite shredded hashbrowns.
How to make egg baskets video
substitutions and alterations
Hashbrowns - You can use any of your favorite shredded hashbrowns. If you prefer sweet potato hashbrowns, those work great as well.
Adding vegetables - You can add any vegetables you like. Sautéed onions, bell pepper, and spinach all work well.
Adding protein - You can add chopped sausage, bacon, and ham for extra protein. If you plan to have a scrambled style egg inside, you can mix the protein right in with the egg mix.
Eggs - You can swap the eggs for egg whites or an egg substitute if you prefer.
how to store
Once cooked, you can freeze or refrigerate the eggs in a basket.
Refrigerator - Store in a single layer inside an air tight container.
Freezer - Allow the egg baskets to cool completely and then freeze on a baking sheet. Once frozen, remove from the baking sheet and place in a freezer safe zip bag.
how to reheat
I find these are great reheated in the air fryer. It will crisp the hashbrowns right back up. If you don't have an air fryer, you can heat them in the oven at 250°F until warmed through.
other recipes you might like
- Instant Pot Perfect Hard Boiled Eggs
- Veggie, Turkey Sausage, and Basil Frittata
- Sweet Potato Hashbrowns
Egg Baskets
Ingredients
- 3 cups frozen shredded hashbrowns thawed
- 12 eggs
- salt & pepper
- garlic powder
Instructions
- Preheat the oven to 400 degrees.
- Spray a muffin tin lightly with Pam.
- Take ¼ cup of thawed hashbrowns and put them in each muffin cup.
- Push the hashbrowns up the sides (you want them to stick up a little bit) and down on the bottom to create your basket.
- Bake in the oven for 15 minutes.
- Remove from oven and crack an egg into each basket.
- Sprinkle with salt and pepper.
- Place back in oven and bake for 15-20 minutes.
- You want to bake them until the egg is set to your desired taste. I personally prefer it with a runny yolk to allow it to spill over the hashbrowns.
- Remove from oven and allow to cool for 5-10 minutes.
- Run a knife around the edge of each basket and remove from pan. Enjoy!
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