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Eggs in Baskets Recipe

Eggs in Baskets

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (66)

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Average Rating:

Total Reviews: 66

Showing 11-20 of 66

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  • on November 17, 2011

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    This is quite possibly the world's most perfect food! It is salty, sweet, full of protein, and a delicious hearty breakfast. I make these quite often, using ham or bacon instead of proscuitto depending what I have on hand. I usually buy the pre-shredded simply potatoes to avoid the shredding step and add 1 tsp salt to the butter and potatoes before baking. I cook the egg for 7-8 minutes before adding the cheese and broiling. The egg looks quite underdone at this point, but the white finishes cooking during the broiling and leaves a wonderfully runny yolk.

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  • on October 03, 2011

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    I made these for my office's Friday Breakfast Day. They were a hit! Everyone really loved them. The only thing I changed was I put scrambled eggs in the basket. So the eggs didn't dry out, I cooked them halfway and finished cooking them in the oven. I put some crispy bacon on the top and received rave reviews!

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  • on October 01, 2011

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    LOVE IT!

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  • on August 21, 2011

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    My wife and I made these for breakfast this morning. The recipe was easy to make and tasted wonderful. We used bacon and left out the maple syrup. My wife likes scrambled eggs and I like mine sunny side up. We made two for her that were scrambled and the rest for me that were as per the recipe. Her eggs came out a little too runny for her, and mine were a little to stiff. Next time we will start her's earlier while the hash browns are baking. All in all it is a great recipe and will will definately make these again and again.

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  • on June 16, 2011

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    IT'S SO CREATIVE BECAUSE YOU CAN HAVE IT FOR AN EASTER MORNING BREAKFAST. YUMMMMMMMMMM!!!!!!!!!!!!!! AND IT'S SO DELISH!!!!! =

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  • on April 25, 2011

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    These little guys are so easy to make are are so cute (leftovers are easy for a grab-and-walk-to-class-breakfast too! I made a few variations, I added maple bacon, changed the cheese to cheddar, and cooked the eggs for a little bit longer since a couple of members at Easter brunch are yolk squemish. I feel like this recipe is so easy to make your own and will be a crowd pleaser no matter what.

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  • on April 11, 2011

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    This was really good. I let the hashbrowns cook for the exact amount of time but the eggs I let cook about 22mts. I do not like my eggs too runny. Everything came out perfect. I didn't add any of the extra stuff. This was great without it. DELICIOUS.

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  • on April 09, 2011

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    LOVED IT! It was SO easy. I followed the directions and it came out perfect! For those who said it turned about soggy, maybe they're not ringing enough of the liquid out of the potatoes. I love all the substitues people have suggested. I'll be trying some of those on my 2nd, 3rd and 4th attempt!

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  • on April 08, 2011

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    I loved this recipe!the only thing i didn't particularly like was the amount of butter. Next time I make it i am definitely going to only put in about 3 tablespoons next time. Everything was GREAT! THANKS!

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  • on March 27, 2011

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    Not sure if I will make again. The potatoes in the muffin cups did not cook properly. They turned out grey and soggy and only dark brown around the top edges. The egg was fine and maple syrup and bacon perfect. I did follow the recipe to a T.

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