Baked Eggs in Cheesy Hash Brown Bowls

By srumbel

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.
Author: Carla Cardello (www.chocolatemoosey.com)

Ingredients

• 2 cups shredded hash browns (I used Simply Potatoes), all excess moisture squeezed out and patted dry
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped onion
• 2 tablespoons olive oil
• 1 teaspoon salt
• 2 tablespoons crumbled bacon
• 2 tablespoons chopped fresh herbs, such as parsley or basil
• 2 eggs, room temperature

Preparation

Step 1

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.

Serves: 2 servings