If you’re craving a breakfast that feels like a warm hug on a plate, let me introduce you to the delightful Hash Brown Breakfast Bowls with Baked Eggs and Bacon Recipe. This dish combines the crispy, golden charm of hash browns with the creamy goodness of baked eggs, all topped with savory bacon and fresh herbs. It’s an easy-to-make breakfast that looks inviting and tastes even better, perfect for cozy mornings or special weekend brunches where everyone needs a little comfort and a whole lot of flavor.
Ingredients You’ll Need
Getting started with this recipe is so straightforward because the ingredients are simple but pack a punch in flavor and texture. Each element brings something special to the bowl, from the crispiness of the hash browns to the savory depth of the cheese and bacon, while fresh herbs brighten the whole dish perfectly.
- 2 cups frozen shredded hash browns: The crispy base that brings that signature golden crunch and hearty texture.
- 1/2 cup shredded cheddar cheese: Adds a gooey, melty richness that complements the hash browns perfectly.
- 1/4 cup diced white or yellow onion: For a subtle sweetness and slight bite that balances the richness.
- 2 tablespoons olive oil: Helps everything brown nicely and adds a mild, fruity aroma.
- 1/2 teaspoon salt, preferably kosher: Enhances all the natural flavors to keep the dish savory without overpowering.
- 2 large eggs, room temperature: The creamy center that makes this breakfast bowl irresistibly satisfying.
- 1 strip cooked bacon, crumbled: Brings a smoky, crispy topping that sets off the whole dish beautifully.
- 1 tablespoon chopped fresh herbs, such as parsley, basil, or cilantro: These finish the bowl with a fresh, vibrant lift.
How to Make Hash Brown Breakfast Bowls with Baked Eggs and Bacon Recipe
Step 1: Prep Your Oven and Dish
Start by preheating your oven to 425 degrees Fahrenheit. While it warms up, lightly grease two 12-ounce ramekins or if you prefer, a small casserole dish, making sure the hash browns won’t stick and will crisp up nicely.
Step 2: Combine Hash Browns with Cheese and Onion
In a large bowl, toss together the frozen hash browns, shredded cheddar, diced onion, olive oil, and salt. Mix until everything is well coated and evenly combined. This ensures every bite will have balanced flavors and textures.
Step 3: Shape and Bake the Hash Brown Bowls
Divide the mixture evenly between your ramekins or spread into the casserole dish. Press down gently, then carve out a wide enough well in the center of each to hold the egg. Pop them into the oven and bake for about 35 to 40 minutes until the tops turn a lovely golden brown but aren’t too dark yet—you want them perfectly crisp but ready for the next step.
Step 4: Add the Eggs and Finish Baking
Carefully crack a large egg into the indent you made in each hash brown bowl. Sprinkle a pinch of salt over the eggs and return to the oven for another 8 to 10 minutes. You’re aiming for the egg whites to be fully set while the yolk remains just the way you like it.
Step 5: Sprinkle with Bacon and Fresh Herbs
Once baked, pull your hash brown breakfast bowls from the oven and generously top each with crumbled bacon and your choice of fresh herbs. The bacon adds that perfect punch of smoky crispness, while herbs bring a bright finish that’ll keep you coming back for more.
How to Serve Hash Brown Breakfast Bowls with Baked Eggs and Bacon Recipe
Garnishes
To elevate these bowls even further, consider adding sliced avocado for creaminess or a dollop of sour cream to meld all the flavors in each bite. A dusting of smoked paprika or a drizzle of hot sauce can add exciting layers of flavor that make every mouthful sing.
Side Dishes
These hash brown breakfast bowls pair effortlessly with fresh fruit salad to balance the savory flavors, or a crisp green salad if you’re craving something light and refreshing alongside your hearty meal. For something more indulgent, serve with buttery toast or a flaky croissant to scoop up every bit.
Creative Ways to Present
Want to make your presentation wow-worthy? Serve the bowls on rustic wooden boards or colorful plates and add a sprinkle of additional fresh herbs on the side. For brunch gatherings, arrange mini versions in muffin tins to create adorable, individual servings that are as fun to look at as they are to eat.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. The hash browns might lose a bit of their crispness, but reheating them with a quick broil or in a skillet will bring back some of that original crunch.
Freezing
This recipe freezes well too! After baking the hash brown base (before adding the eggs), let it cool completely, then freeze it in a sealed container. When you’re ready to eat, thaw thaw overnight in the fridge, add fresh eggs, and bake as directed for a fresh breakfast with minimal effort.
Reheating
To warm up your leftovers gently and preserve texture, use a toaster oven or conventional oven set at 350 degrees Fahrenheit for about 10 minutes. If reheating frozen bowls, better to thaw first for even cooking. Avoid microwaving as it can make the hash browns soggy and eggs rubbery.
FAQs
Can I use fresh potatoes instead of frozen hash browns?
Absolutely! Just grate fresh potatoes and squeeze out excess moisture before mixing. Keep in mind the cook time might vary slightly since fresh potatoes release more water.
What can I substitute for cheddar cheese?
Feel free to swap cheddar for mozzarella, pepper jack, or even a sharp gouda depending on the flavor profile you want. Each will create a deliciously melty topping.
How do I know when the baked eggs are perfectly cooked?
Egg whites should be completely set and opaque, while yolks can be soft or firm based on your preference. For runny yolks, start checking around 8 minutes; for fully cooked yolks, bake closer to 10 minutes.
Can this recipe be made vegetarian?
Yes! Simply omit the bacon and add extra cheese or sautéed mushrooms for that umami richness. Fresh herbs or a splash of hot sauce can also boost flavor.
Is it possible to prepare this recipe for more than two people?
Definitely. Just multiply the ingredient quantities and use a larger casserole dish or multiple ramekins. Cooking times may vary accordingly, so keep an eye on those golden tops.
Final Thoughts
If you’re looking for a breakfast that’s cozy, comforting, and totally customizable, the Hash Brown Breakfast Bowls with Baked Eggs and Bacon Recipe is a total winner. It’s a delightful way to start your day with layers of texture and flavor that feel both special and simple. Give it a try—you might just find yourself making it your new weekend ritual!
Print
Hash Brown Breakfast Bowls with Baked Eggs and Bacon Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Delicious and comforting Hash Brown Bowls made by baking crispy shredded potatoes with cheese and onions, then topped with a perfectly baked egg, crispy bacon, and fresh herbs. This easy recipe is ideal for a hearty breakfast or brunch that combines texture and flavor in a simple ramekin presentation.
Ingredients
Hash Brown Mixture
- 2 cups frozen shredded hash browns
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced white or yellow onion
- 2 tablespoons olive oil
- 1/2 teaspoon salt, preferably kosher
Egg and Toppings
- 2 large eggs, room temperature
- 1 strip cooked bacon, crumbled
- 1 tablespoon chopped fresh herbs, such as parsley, basil, or cilantro
Instructions
- Preheat and Prepare Ramekins: Preheat your oven to 425°F (220°C). Lightly grease two 12-ounce ramekins, a 6-inch or 8-inch round pan, or a small 1-quart casserole dish to prevent sticking.
- Mix Hash Brown Ingredients: In a large bowl, combine the frozen shredded hash browns, shredded cheddar cheese, diced onion, olive oil, and salt. Stir well to evenly distribute all ingredients.
- Form Bowls: Divide the hash brown mixture evenly between the ramekins or pour into your chosen baking dish. Use a spoon to create a wide indent in the center of each portion to hold the egg after initial baking.
- Bake Hash Browns: Place the ramekins or dish in the oven and bake for 35-40 minutes, until the tops turn golden brown but not too dark, as the eggs will still need to cook.
- Add Eggs: Carefully crack one egg into the indent in each hash brown bowl. Lightly sprinkle the eggs with a pinch of salt.
- Bake Eggs: Return to the oven and bake for an additional 8-10 minutes, or until the egg whites are fully set and the yolks reach your preferred level of doneness.
- Finish and Serve: Remove from oven, then evenly sprinkle crumbled cooked bacon and fresh herbs over each bowl. Serve immediately for a warm, satisfying meal.
Notes
- You can use fresh or frozen hash browns; if frozen, do not thaw before mixing.
- Customize toppings by adding diced bell peppers, mushrooms, or your favorite cheese.
- For a vegetarian version, omit the bacon and add extra herbs or vegetables.
- Make sure eggs are at room temperature to ensure even baking.
- Cooking times may vary slightly depending on your oven and cookware.
