Baked Eggs in Hash Brown Cups

Total Time:
1 hr 50 min
15 min
1 hr 35 min

12 servings


Preheat the oven to 400 degrees F.

Bake the potatoes until tender, 45 minutes to 1 hour. Allow to cool, and then peel and grate them. Season well with salt and pepper.

Spray two 12-hole muffin pans generously with cooking spray. Scoop 3 to 4 tablespoons of grated potato into each muffin hole. Use your fingers to gently press down the sides and bottom in each muffin hole to make a nest. Spray again with cooking spray. Then bake for 15 to 20 minutes. Watch and make sure they do not burn.

Allow the nests to cool. Then crack an egg into each one. Sprinkle with salt and pepper and bake until the whites are set, about 15 minutes.

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    36 Reviews
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    This is probably in the top 3 best breakfast dishes I have ever made. So simply, versatile, and incredibly delicious. I made this for my girlfriend and brother and it got rave reviews.  
    OVER THE TOP IT: Add cooked crumbled bacon or sausage at the bottom of the nest and then top the egg with shredded cheddar just as it finishes cooking.
    I love this food and the show
    How do I save to recipe box now?... New format stinks!!
    its the worst!
    I copy & paste to word document, redo margin to smaller, reduce type and make to 3 X 5 size. Keep running document for l month and save by month year. "Current" has plastic recipe holders 60 for $. worth the price.. I often reword recipes and get rid of wordiness and I abbreviate too. Hope this helps you
    Seriously? You found a way to print something? I can't print (via the webpage, anyway), I can't save to my recipe box - you're right on the money that new format is not as good as old. You were generous to call it "not acceptable", I might have chosen something not printable . . .
    These were awesome as written. The second time I made these I added a pack of those round cracker sized pieces of ham to the top of the potatoes and then put the egg on top of that. Either way makes for an easy and awesome breakfast.
    This is about the most boring dish. It does stick if not careful. By the time you tweek it to at least taste good and look worth while it is a new dish. As normal most recipes should be more a base than law. Use your imagination and make it worth the effort.
    how rude. I will be trying this regardless of this comment.  
    It is obvious that this dish is time consuming and might need additional seasonings as desired. I appreciate the idea...... 
    However, I love the idea, a "base" for many viable experiments. 
    Maybe cupcake holders would help the "sticking" issue and less calories than tons of oil or butter; my mini egg quiche experiment ruined a pan of mine before I figured that one out!
    I cannot wait to try this (as written)! My grand kids will love them :o)
    Perhaps you should WAIT to rate it until you've actually made it!
    Yum... but have you put these in the Perfect Bacon Bowl? ...even better!!!
    I made these and my family loved them!! I baked the potatos the night before, so much easier, then sprinkled with cheese right before I took them out of the oven.
    I tried this out of curiosity. It turned into a nightmare. Bake the potatoes, peel the potatoes, shred the potatoes, then form the cups, bake the cups, cool the cups; only to fill them with an egg and bake them again. One hour and 50 minutes doesn't come close to accounting for all the time you spend waiting for this to cool enough to handle, let alone the rest of the prep time. The result is an artful presentation of basic hash browns and eggs that is bland and impossible to remove from the pan. And speaking of the pan, I soaked mine for three days and still couldn't get the stuck potatoes out of it. I ended up throwing away the pan. Never again. I can make better has browns and eggs in less than half the time.
    The point of something like this is for the presentation. Yes, it will take more time, but that is to be expected. If you just wanted to throw something on to a plate, you're missing the point of this dish.
    I agree in terms of the hash brown prep, so I use frozen hash browns...voila! And yes, the idea is the unique presentation. I'm in the catering biz and that's what it's all about. These are great for a brunch for a crowd. I also add some freshly chopped herbs and various cheeses from time to time.
    I AGREE!
    I would never dream of using anything BUT the frozen ones, Still looks like a good and easy meal. I have had weight loss surgery so these proportions are perfect for me.
    I made this earlier its really good,i bought hashbrown cornedbeef instead and at the bottom wheat bread Thanks for the recipe.I love your show good luck
    This is great I have made it a few times.
    I used the refrigerated Simply Potato Garlic and Herb Hashbrowns to save time, but they stuck to the muffin tins. Next time I might try mixing the potato with some olive oil in addition to the spray, to get a nice cup on the plate too. Even with running a knife around the outside it came out a little wonky.
    I haven't tried these yet and probably on a much smaller scale, but you could try cupcake liners--that may work.
    Just be sure to spray the liners too
    I sautéed onions and peppers, added them to the baked hash brown cups, then added cracked eggs on top.
    Add some corned beef hash under the egg as well... deliciousness ensues.
    Used Simply Potato Hash browns as others did and it worked great. I used a jumbo muffin tin as all we had were x-lg eggs so it fit perfectly. Got 6 cups out of 1 bag potatoes. Used butter non-stick spray on the pan for more flavor. Husband loved them!
    I used regular frozen hash browns, I laid them in a single layer on a sprayed cookie sheet for about 10 minutes at 400d to make them soft. Sprayed my muffin tin, pressed the hash browns into place, baked for 10 minutes, cracked one egg in each cup and baked about 15 minutes. Taste good and easy.
    Fantastic! I used Simply Potatoes hashbrowns & it cut a lot of the prep time off of this recipe. I cooked my hashbrowns until they were almost done. I pressed them into the cups & then baked as the recipe calls for & then put the egg in & baked again.  
    My husband & all of my guests enjoyed these very much! Easier & about 1/2 the time if you use the fresh hashbrowns. This will be a new go-to recipe when we have company.
    My kids loved it. Super easy & fun!!
    Everyone loved them. I also used Simply Potatoes and made a "Benedict " by putting hollandaise on them. Next time I'm going to use "Southwest Simply Potatoes"
    These looked so great on the show - and when I made them - but tasted just okay. Despite the nifty presentation, I think I'd rather have tasty hash browns and delicious eggs and make them separately. Together, they weren't great.
    Super cute and super easy! Everyone loved them!
    This was very good. I did not use fresh baked potatoes. I used a bag of frozen hash browns. However, they are very wet when defrosted and I did not want to just use them frozen. So, I defrosted them, drained them on dish towels, placed them on a baking sheet in the oven at 275 for about 30 min. Then let them air dry until I was ready. I did add some melted butter salt and pepper. Then continued with your recipe. Instead of spreading them with my fingers to press the potatoes against the wall of muffin cup, I pressed an egg into to the filling.Great. It came out wonderful. Thanks for another new and tasty dish
    I placed Simply potatoes in pre-sprayed ramekins instead of muffin tins. I baked them for 25 minutes. I added the eggs and baked them another 25 min. The second time I prepared them, I added a total of 1 cup of grated cheddar cheese, dividing it evenly amongst the ramekins, and then the eggs directly on top. Overall, eggs nests are a cute idea, and certainly tasty. For those who need to watch their sodium intake, Simply Potatoes contain quite a bit of sodium, so making them from scratch by baking and grating would be a way to keep the sodium down.
    I saw these and thought that's a good idea. I didn't have any potatoes, but I did have frozen hashbrowns. I pan fried the hashbrowns with some bacon until the bacon was crisp and the potatoes tender. I mixed the hashbrowns and bacon with green onions, shredded cheddar, and salt and pepper to make my nest mixture. I prefer runny yolk so I kept a close eye on the egg. Baking them only a few minutes then I turned the oven to broil to cook the white thoroughly. I served these with some sauteed veggies for a yummy Easter brunch.
    Very good idea will USE it myself
    Made this for Easter Brunch, my family loved it! Thank you Ree
    I baked these yesterday and I just loved it!!! Thanks!
    Been making these for years, but this recipe is kinda vague.The best tater baking method is the moist tinfoil wrap.The foil keeps the skins soft-easier to peel, and the flesh more firm. They also need to be well chilled or they will fall apart while grating. I toss the grated taters with a little oil so they will actually fry in the oven. Otherwise they come out too dry and mealy. Spray the cups and top of the muffin tin REALLY well. Eggs cook better, more evenly, when the nests are still warm. I periodically peek and jiggle the tin to check egg doneness. I've also used Simply Potatoes brand found in the refrigerated section. Thawed frozen hash browns contain too much water and don't fry as well.
    I didnt really like these because I am a "runny yolk" person. Im sure that you can bake them less to keep the yolk runny, but I was afraid of undercooking the white and I ended up with a hard boiled egg consistency. Very creative idea and my husband loved them even though I did not.
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