Get your family hoppin’ Easter morning with this healthy version of eggs and hash browns!

By: Jodie Shield, MED, RDN

Need a festive and easy breakfast before the Easter egg hunt begins? Cooking Light featured this fun, simple recipe for Egg Baskets.  All you need is a muffin tin, some eggs, and hash brown potatoes. While their recipe offered all types of variations for the potatoes such as adding shredded carrots, zucchini, and beets, the spuds were the winner at our house. According to Cooking Light, the refrigerated hash browns worked better than freshly grated potatoes – your call on that. I opted for convenience and used a brand called Simply Potatoes; the result was delicious! Before serving, I also added a pinch of grated cheddar. One major short cut I recommend: make the hash brown baskets the night before, so all you have to do is pop the eggs in and heat. For more healthy Easter tips check out my recipe for perfectly cooked hard-boiled eggs and 10 Easter treats under 225 calories.

 Eggs in a Basket

 6 servings

 Preparation Time: 5 minutes

Cooking Time: 40 minutes



  • 20 ounce bag refrigerated hash browns
  • 12 large eggs
  • Salt, optional
  • Pepper, optional


  1. Preheat oven to 400° F.
  2.  Coat muffin tins with cooking spray.  Spoon ¼ cup hash browns into each well. Press mixture into bottom and up sides just above the rim. Bake for 30 minutes.
  3.  Remove potato baskets from oven. Crack one egg into each basket. Return to oven and bake for about 10 minutes or until eggs are set to your liking.
  4.  Sprinkle each basket with salt and pepper and serve.

Nutrition Information per Serving (1 basket): 114 calories, 7 grams protein, 10 grams carbohydrate, 5 grams fat, 1.5 grams saturated fat, 186 milligrams cholesterol, 1 gram fiber, 104 milligrams sodium

Note: Photo taken from A Cozy Kitchen.

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About Author


Jodie Shield, M.Ed., R.D., L.D.N. Jodie Shield has been a consultant and spokesperson in the field of nutrition for over two decades. A former national media spokesperson for the American Dietetic Association (1989-1995), she has worked extensively with the Rush-Presbyterian-St. Luke’s Medical Center and taught nutrition and medical dietetics at the University of Illinois. Currently she is a complemental faculty member of the College of Health Sciences in the Department of Clinical Nutrition at Rush University in Chicago.

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