This easy baked eggs recipe cooked inside a bowl of cheesy hash browns topped with bacon and fresh herbs will be your new favorite breakfast or brunch for lazy weekend mornings.
I am not a morning person.
I don’t jump out of bed at the crack of dawn to meditate before the day begins.
I don’t do morning workouts to feel energized the rest of the day.
I don’t even take morning showers because I’d rather use that extra time to sleep.
Total night owl right here. I exercise and shower in the evenings and would much rather stay up until midnight than get up at 6 AM.
However, night owls still have to eat breakfast.
Most of the time I eat a quick snack, whether it’s peanut butter toast, oatmeal, or grapefruit, but on Sundays I make it a point to take time for breakfast, whether it’s pancakes, waffles, or eggs and hash browns.
My favorite breakfast of all time is two over easy eggs, bacon, and crispy shredded hash browns; I almost always order this for breakfast when on vacation (with my second favorite breakfast being biscuits and gravy).
Although you can serve eggs, bacon, and hash browns separately on one plate, I wanted to have a little fun, especially since weekends are usually associated with lazy mornings and brunch.
Have you heard of baked eggs in hash brown cups? Pretty much they are mini hash brown bowls baked in a muffin pan that holds a sunny side up egg in the middle. Great little breakfast and brunch appetizers.
I wanted to take that idea but turn it into an actual breakfast with these Baked Eggs in Cheesy Hash Brown Bowls, which makes enough for two servings (but you can certainly double or triple the recipe if you are serving a crowd).
Cheesy, crispy hash browns that hold a beautiful baked egg in the middle then topped with crumbled bacon and fresh herbs.
My favorite breakfast all in one bowl (and hopefully will become your favorite too!)
These hash brown bowls are totally customizable, which is great if everyone doesn’t eat the same thing.
Use your favorite cheese, add green pepper or tomatoes, and top with your favorite herbs. I used fresh parsley because that’s what I had, but fresh basil and cilantro would work too.
You can do a Mexican theme with chili powder, tomatoes, green peppers, and pepper jack cheese or a Mediterranean theme with kalamata olives, tomatoes, and feta cheese.
See where I’m going with this? Let your palate (or your guest’s palate) be your guide.
I will admit even on the weekends, I’m still not a morning person.
There are days I need to drink coffee before I can even make coffee, let alone grate a whole potato.
That’s when I reach for a bag of pre-shredded potatoes. They are ready to use straight from the bag – no peeling, no shredding.
If yours are frozen, make sure they are thawed and patted completely dry before baking.
For the ramekins, I used two 12-ounce ramekins that I found at a thrift store, the same ones I used for my chicken pot pies for two.
I knew the 6-ounce ramekins I had would be too small.
I highly recommend investing in large ramekins if you cook often for two.
With that said, you can still make this recipe in an 8-inch round or even square pan. You may need to adjust the baking time and you may be able to cook 3-4 baked eggs instead of 2 eggs.
Equipment you may need:
Baked Eggs in Cheesy Hash Brown Bowls
Ingredients
- 2 cups thawed shredded hash browns, all excess moisture squeezed out and patted dry
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped onion
- 2 tablespoons olive oil
- 1/2 - 1 teaspoon salt, to taste
- 2 tablespoons crumbled bacon
- 2 tablespoons chopped fresh herbs, such as parsley or basil
- 2 eggs, room temperature
Instructions
- Preheat oven to 425F. Have two 12-ounce ramekins ready*.
- In a large bowl, mix together the hash browns, cheese, onion, olive oil, and salt. Divide evenly between the two ramekins and make a wide enough indent in the middle for adding the egg later.
- Bake for 30-40 minutes or until the tops just start to turn golden brown (don't let them get too brown as you still need to cook the egg). Cool for 5 minutes.
- Crack each egg into the middle of each bowl. Bake for another 8-12 minutes or until the egg whites are set. Top evenly with bacon and herbs. Serve immediately.
Notes
*If you don't have 12-ounce ramekins, you can make this recipe in an 8-inch round pan, lightly greased with cooking spray. Baking time should remain the same and you can add up to 2 extra eggs.
Deborah says
Just wanted you to know, I try almost all of the recipes I receive in my inbox. Love everyone so far. I don’t do facebook, twitter, or any other. Thanks for the great recipes.
Carla says
Oh wow – this comment just made my Monday even better! Thank you so much for taking the time to let me know. I’m glad you are enjoying my recipes :)
Taylor @ Food Faith Fitness says
I LOVE THIS idea!! My husband literally makes eggs and potatoes every single morning of his life, but we’ve never thought to add the eggs INTO the potatoes. You can bet this will be happening ASAP. Pinned!
Carla says
I always end up swirling my potatoes into the egg yolk on my plate anyway, so why not make one easy bowl with it? Thanks, Taylor!
Ally's Sweet & Savory Eats says
What a great breakfast idea! I’m wondering if you could make a batch, let them cool and freeze them? That way you could pull one out for an easy ready to go breakfast!
Carla says
Hmm I’m not so sure with the egg especially. Unless you mean bake the hash browns, freeze them, then bake with the egg? It’s definitely something worth considering.
Deborah says
I have an addiction to anythings. And I love those potatoes! I think I need this for breakfast asap!
Miss @ Miss in the Kitchen says
So incredibly delicious! I would love this for breakfast, lunch or dinner!
Lori @ Foxes Love Lemons says
Ugh, I hear you. I’m so NOT a morning person, either. We’ll have to be up pretty early, so we’ll have to reform our ways! I think this recipe would be really fun for a bunch party, too. Have your guests over a bit early and have them each customize their own bowl, then throw them all in the oven!
Carla says
I apologize in advance for my pre-morning coffee grumbles ;)
Cheryl Illinois says
My 13 year old Granddaughter is a vegetarian so I will leave out the meat but she LOVES hash browns and eggs so I will make this when she comes to visit next week for Spring Break. The yolks still stay runny,right? I will make my own hash browns . Can they be made and baked ahead of time? As Deborah said “I love your recipes”but I think I have told you that before
Carla says
Maybe you can add some green pepper (added with the onion) or tomatoes for your granddaughter instead of the bacon :) Yes, the yolks are runny (assuming you don’t overbake them, of course). As for baking ahead of time, I recommend eating fresh from the oven, but you can bake the hash brown bowls first then cook it with the egg when ready to serve. I don’t think the hash browns will be as crispy if you do it that way though.
Cheryl Illinois says
I don’t think waiting until she gets up to bake them will be a problem. We can have them for lunch!! I do want them crispy.
Kristy @ Chocolate Slopes says
Love this dish! My family loves anytime I combine potatoes and eggs but I’d definitely need to use the large pan :)
Catherine says
I couldn’t think of a more delicious breakfast! I love eggs and potatoes on the weekend…looks delish. xo, Catherine
Trish says
These sound SO delicious! Breakfast is always a meal I never get creative with. Thanks for the idea!
Valerie says
Yum! I am such an egg lover and hash browns are a treat.. can’t wait to try this out and make it for my family.
Karly says
Ooh, this looks like the perfect dish to wake up to!
Joanie @ ZagLeft says
I am definitely not a morning person either and I love this breakfast idea to make my morning smoother. Looks delicious!
Karly says
These look amazing! I need some breakfast right now! And by right now I mean 11:44pm, ha ha ha!
Katrina @ In Katrina's Kitchen says
This recipe is going on my table soon!! YES SIREEEEE!!
Deborah G says
I like making a breakfast scramble with potatoes, eggs, cheese, and bacon bits!
Anita at Hungry Couple says
Oh, I totally want this for breakfast. And lunch. And dinner. :)
Angela says
I made these today and they turned out awesome!! Great recipe! My only suggestion would be to reduce the salt content slightly as my husband and I both thought they were on the salty side (and we love salt). :) But this recipe is certainly a keeper that we will add to our breakfast rotation. We like over-medium eggs, and I found that cooking them for 12 minutes (the long end of your suggested range) after adding the eggs made for perfectly over-medium eggs. :)
Carla says
Thanks for the feedback! Salt is such a tricky ingredient since taste varies so much. I made a note in the recipe about personal preference.
Wilma Manasse says
With Thanksgiving coming up, and house guests, I will definitely
try making this recipe to impress.
Love all your recipes. Especially the small batch ones because I live alone. Sometimes my son visits too and need to cook for him too. Your recipes are always a hit.
Carla says
Thanks, Wilma! Glad you and your son enjoy my recipes :)
sepatu cewek says
Hi, Carla
Thanks for sharing the recipe, I really like and would love to try it. 5 stars for this recipe because I like it <3