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Jan 4, 2023

Baked Eggs in Hash Brown Potato Nests

Baked eggs in crispy hash brown potato nests - an easy and creative way to make eggs and hash browns for a crowd. 

Baked Eggs in Hash Brown Potato Nests on a plate with a red rim.

These egg and hash brown cups are prepared in a muffin tin, making it easy to make enough for a crowd. 

I topped these with a little bit of grated cheddar cheese, but you can skip the cheese if you prefer, or you can add a few bits of crumbled bacon, prosciutto, or ham. 

This recipe is easily scaled for a crowd, and leftovers can easily be reheated in a toaster oven. You can also use custard cups to make individual servings. 

Four Baked Eggs in Hash Brown Potato Nests on a plate.

Ingredient Notes:

Hash browns: You can either use frozen or refrigerated hash browns. I used frozen hash browns, which I thawed at room temperature on paper towels. 

Of course, you could par-cook and grate your own potatoes, but the preshredded potatoes are so convenient. 

Olive Oil: To help the potatoes brown. You will not need very much oil, which is another plus for making these for breakfast. 

You could also vegetable oil instead. 

Cheese: I used cheddar cheese, but I think Parmesan cheese would be good too. 

Eggs, onion powder, salt, and pepper. 

Hash brown potatoes pressed into a muffin tin before baking.

To Make These Baked Eggs with Hash Browns: 

First, brush the cups of a muffin tin with olive oil and line it with the shredded potatoes. Tamp the center of the potatoes down to form a nest and then drizzle a little bit of olive oil over the surface. 

Next, bake the potatoes for half an hour, and then crack an individual egg over each nest, sprinkle the eggs with grated cheese, and return the muffin tin to the oven for another ten minutes, until the white has set. 

Finally, use a thin knife to remove the eggs and hash browns from the muffin tin and serve. 

Baked Eggs in Hash Brown Potato Nests in a muffin tin.

I served these with fruit and crusty sourdough toast. 

If you have leftovers, you can store them in the refrigerator and reheat them in the toaster oven. 

Helpful Tools:

The only special equipment you will need is a jumbo muffin pan

In addition, a pastry brush is helpful for brushing the potatoes with oil, but not necessary. You could also just drizzle the oil with a small measuring spoon. 

Baked Eggs in Hash Brown Potato Nests stacked on a plate.

I love the crispy hash brown nests and they are so easy to make. I want to try them in a mini muffin tin and fill them with cheese, bacon, and scallions for appetizers (as a substitute for potato skins, right?). 

You could also scramble the eggs before filling the cups. There a lots of ways to get creative. 

Another thing that is great about baking these in a muffin tin is that there is built in portion control! 

More Egg and Potato Dishes You May Also Like:

Individual Tater Tot Breakfast Casseroles

Breakfast Tater Top Casserole

Freezer Breakfast Burritos

Famous Breakfast Burritos

Corned Beef Hash

Cheesy Hash Brown Casserole

Baked Eggs in Hash Brown Potato Nests on a plate with blueberries.

January is National Egg Month! Here are more recipes from my Foodie Extravaganza friends (we celebrate food holidays) where eggs are the star. 

Egg Recipes:  

Baked Eggs in Hash Brown Nests from Karen’s Kitchen Stories
Egg Bacon and Brie Bagel Sandwich from A Day in the Life on the Farm
Stuffed Cheesy Omelette With Sour Cream from Sneha’s Recipe
Pork and Egg Fried Rice from Palatable Pastime  

Baked Eggs in Hash Brown Potato Nests on a plate.

Baked Eggs in Hash Brown Potato Nests

Baked Eggs in Hash Brown Potato Nests
Yield: 6 servings
Author: Karen's Kitchen Stories
Prep time: 5 MinCook time: 45 MinTotal time: 50 Min
Baked eggs in crispy hash brown potato nests - an easy and creative way to make eggs and hash browns for a crowd.


  • 2 tablespoons olive oil, plus more for coating the muffin pan
  • 2 cups frozen hash browns, thawed and patted dry. You can also use refrigerated hash browns.
  • 1/8 to 1/4 teaspoon onion powder
  • Salt and pepper
  • 6 large eggs
  • 1/4 cup shredded cheddar cheese


  1. Heat your oven to 400 degrees F.
  2. Oil the cavities of the muffin pan with olive oil and divide the hash browns among the muffin cavities and press them down in the center to creat an indentation.
  3. Sprinkle the hash browns with the onion powder, salt, and pepper. Drizzle or brush each with 1/4 teaspoon of olive oil.
  4. Bake the hash browns on the middle rack for 15 minutes and then brush them lightly with olive oil. Return the pan to the oven and bake for 10 to 15 minutes more, until crispy around the edges.
  5. Crack an egg into each "nest" and top it with some of the cheese, plus a sprinkling of salt and pepper. Bake for another 10 minutes, until the egg whites are set.
  6. Use a thin knife to remove the "cups" from the pan and serve immediately.

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eggs, hash browns
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