Hash Brown Bowls

Hash Brown Bowls are cheesy breakfast bowls made with baked eggs, shredded hash browns, and bacon. Make them for breakfast, brunch, or breakfast for dinner!

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 weekends I have more time for breakfast, whether it’s small batch pancakes, waffles for two, or baked eggs with ham and cheese.

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 for two with sausage gravy).

Although you can serve eggs, bacon, and hash browns separately on one plate, I wanted to have a little fun with these Hash Brown Bowls.

They’re breakfast bowls with baked eggs, cheesy shredded hash browns, and crispy bacon.

Have you heard of baked eggs in hash brown cups? Pretty much they’re mini hash brown bowls baked in a muffin pan that holds a sunny side up egg in the middle.

That’s what inspired these baked eggs in hash browns but as an actual serving size for breakfast.

Just imagine waking up to cheesy, crispy hash browns with a beautiful baked egg in the middle then topped with crumbled bacon and fresh herbs.

Of course if you’re not a morning person like me, you can also make them as breakfast for dinner (aka brinner).

My favorite breakfast all in one bowl (and hopefully will become your favorite too!)

Ingredients For Hash Brown Bowls

Here are the ingredients for breakfast bowls:

• Shredded hash browns: I tested this with both frozen and thawed hash browns. Although thawed bakes faster, frozen was easiest to use since who has time to defrost potatoes?
• Shredded cheese: I opted for cheddar but feel free to up any in your fridge, such as mozzarella or Colby jack
• Onion: I love onion with my potatoes, but you can also leave it out if you don’t like onion
• Olive oil: Fat needed to crisp up the potatoes
• Salt: Can’t have bland hash browns and eggs!
• Eggs: Use large eggs at room temperature. Using cold eggs means they’ll take longer to bake
• Bacon: Adds some crispy, salty texture on top
• Herbs: Optional but adds a bit of freshness if you have any in the fridge

The best part about these hash brown bowls is they are totally customizable.

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 inspired by my Greek baked eggs with kalamata olives, tomatoes, and feta cheese.

See where I’m going with this? Let your palate be your guide.

Ramekins For Breakfast Bowls

Because I made individual hashbrowns with eggs on top, I used two 12-ounce ramekins which are the same ones I used for my chicken pot pies for two.

I knew the 6-ounce ramekins I had would be too small.

With that said, you can still make this recipe in a 6 inch round pan, 8 inch round pan, a small 1 quart casserole dish, or even an 8×8 square pan.

Luckily this breakfast bowl recipe is very flexible!

How To Make Hash Brown Bowls

Here’s how to make your hash brown bowls:

1. Mix together hash browns, cheese, onion, olive oil, and salt
2. Bake at 425F for 35-40 minutes or until mostly golden brown.
3. Add an egg to each bowl then bake another 8-10 minutes or until eggs are set to your liking.
4. Top with bacon and herbs.

Serve immediately. Breakfast bowls are best eaten the day they’re made.

More Breakfast Recipes

If you enjoyed your egg bowls, check out these other breakfast recipes for two:

• French Toast For Two
• Chocolate Pancakes
• Coconut Milk Pancakes
• Quiche Florentine

First published March 23, 2015