Attractive and savory, these baked eggs in hash brown cups can be made with any combination of veggies, meat, and cheese to please your brunch guests.
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. Baked Eggs in Hash Brown Nests are not only lovely to look at, but also the perfect solution for feeding a crowd all at once.
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.
Hash brown fans can fry up an extra amount for one seriously potato-riffic plate.