Recipes and Cooking Birdie in the Basket Be the first to rate & review! For a lower carb version of this baked eggs in a basket recipe, line the muffin cups with slices of ham instead of hash browns before adding the cheese, eggs, and tomatoes. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on March 8, 2022 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 20 mins Bake Time: 18 mins Stand Time: 23 mins Total Time: 20 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 recipe Perfect Hash Browns* ¼ cup shredded Italian blend cheeses or mozzarella cheese (1 ounce) 8 eggs Ground black pepper 8 teaspoon refrigerated basil pesto (optional) 8 cherry tomatoes or grape tomatoes, halved Perfect Hash Browns 1 ¼ pound russet potatoes ¼ teaspoon salt ⅛ teaspoon ground black pepper 1 tablespoon olive oil 1 tablespoon butter paprika (optional) Directions Preheat oven to 350°F. Line eight 2 1/2-inch muffin cups with parchment baking cups** or parchment-lined foil pan lining paper with the parchment side up; set aside. Prepare Perfect Hash Browns. Let hash browns stand about 20 minutes or until cool enough to handle. Divide hash browns between muffin cups, pressing hash browns into the bottoms and up the sides of the cups. Divide cheese among hash-brown-lined cups. Crack an egg into each cup. Sprinkle with pepper. Top each cup with 1 teaspoon of the pesto (if desired) and two of the tomato halves. Bake for 18 to 20 minutes or until whites are set and yolks are thickened. Let stand for 3 to 5 minutes before serving. Carefully remove from cups. Perfect Hash Browns Peel and coarsely shred potatoes. Place potatoes in a large bowl; add enough water to cover potatoes. Stir well. Drain in a colander set over the sink. Repeat rinsing and draining two or three times until water runs clear. Drain again, pressing out as much water as you can with a rubber spatula. Line a salad spinner with paper towels; add potatoes and spin. Repeat, if necessary, until potatoes are dry. Transfer potatoes to a large bowl. Sprinkle with salt and pepper; toss to combine In a 10-inch nonstick skillet heat 1 tablespoon of the oil and the butter over medium-high heat until butter foams. Add potatoes to the skillet, spreading into an even layer. Gently press with the back of a spatula to form a cake. Reduce heat to medium. Cook, without stirring, about 12 minutes or until the bottom is golden brown and crisp. Invert a plate over the top of the skillet. Carefully invert the skillet to transfer the potatoes to the plate. If needed, add the remaining 1 tablespoon oil to the skillet. Using the plate, slide the potatoes back into the skillet, uncooked side down. Cook about 8 minutes more or until the bottom is golden brown. If desired, sprinkle with paprika before serving. Ham Cups: Prepare as directed, except omit Perfect Hash Browns. Fit eight thin slices cooked ham (from the deli) into the bottoms and up the sides of eight 2 1/2-inch muffin cups, pressing to form cups. Continue as directed in Step 3.Nutrition per serving: 145 calories, 11 g protein, 2 g carbohydrate, 10 g total fat (3 g sat. fat), 202 mg cholesterol, 1 g fiber, 1 g sugar, 10% Vitamin A, 5% Vitamin C, 413 mg sodium, 7% calcium, 7% iron *Tip: If desired, to save time substitute 3 cups frozen shredded hash brown potatoes for the fresh potatoes. Thaw potatoes and pat dry with paper towels. Season with salt and pepper and continue as directed in Step 2 for Perfect Hash Browns. **Tip: Look for unbleached chlorine-free baking cups. These are made of parchment, but not always labeled as such. Make Ahead: Shred potatoes as directed and place in a bowl of water. Chill in the refrigerator overnight. Rinse and continue with Steps 1 through 3 as directed. Rate it Print Nutrition Facts (per serving) 168 Calories 9g Fat 14g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 168 % Daily Value * Total Fat 9g 12% Saturated Fat 3g 15% Cholesterol 192mg 64% Sodium 184mg 8% Total Carbohydrate 14g 5% Total Sugars 1g Protein 9g Vitamin C 15.4mg 77% Calcium 60.6mg 5% Iron 1.4mg 8% Potassium 409mg 9% Folate, total 36.3mcg Vitamin B-12 0.4mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.