The Carriage House Inn B&B

Check Availability | 434-846-1388

Blog

Baked Eggs in Hashbrown Cups

Posted on
bacon and egg in hashbrown cups

Baked egg in hashbrown cups

Welcome 2016!  The Carriage House Inn B & B is serving baked eggs in hashbrown cups during the month of January, as our signature dish.  The recipe is easy to prepare and good for you, if you are trying to start the new year out by eating healthy.  We generally serve this dish accompanied by roasted vegetables (butternut squash, tomatoes, asparagus, beets, etc.) that roast in the oven and present a nice color palate with the egg dish.  We have just started using farm-fresh, organic and hormone-free eggs from Coleman Farms in Gladys.  The yolks are a beautiful shade of orange-yellow.  The eggs are delicious and full of great flavor.

Ingredients for Baked Eggs in Hashbrown Cups:

  • 2 tablespoons butter, softened
  • 20-ounce bag shredded potatoes
  • 1 teaspoon garlic powder
  • Kosher salt and fresh ground black pepper
  • 12 extra-large eggs
  • 3 slices thick-cut bacon, cut into 1-inch chunks and cooked until crisp

Directions:

Heat oven to 425 degrees. Use the butter to liberally coat the cups of a 12-cup muffin pan.

Hashbrown cup ready to receive the eggs.

Hashbrown cup ready to receive the eggs.

In a medium bowl, combine the potatoes, garlic powder, 1 teaspoon salt and 1/4 teaspoon pepper.  Toss well.  Divide the potato mixture evenly between the muffin cups.  Use your fingers or the back of a spoon to firmly press the shredded potatoes over the bottoms and up the sides of each cup, completely covering them.  Bake for 25 minutes or until the sides of the potatoes are browned and crisp.

Crack 1 egg into the center of each cup, then top each with a pinch of salt and pepper.  Top each cup with several chunks of bacon.  Bake for 15 minutes or until the egg whites are set.  Set aside for 5 minutes, then use a fork to carefully remove each cup from the pan.

Gluten free breakfast, Baked Egg in Hashbrown Cup

Baked egg in hashbrown cup ready to be served.

** You can use a standard size muffin tin or we have begun using a Texas-size muffin tin liner, made from silicon.  Nothing sticks to it and the dish pops out of the silicon cup very easily!  When using the Texas-size muffin tin I get between 6-8 egg cups depending upon how much I fill the cup with potatoes.  Also, I place 2 eggs into each cup when using the larger size.