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–+ servings
Avocado Egg Toast and Hash Brown Cups

Avocado Egg Toast and Hash Brown Cups: Your Breakfast Game Changer

A high-protein breakfast of crispy hash brown nests topped with creamy avocado and baked eggs, perfect for brunch.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Hash Brown Nests
  • 3 medium potatoes Substitution: Frozen hash browns can be used for convenience.
  • 2 tablespoons olive oil Use extra virgin olive oil for better taste.
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper Freshly ground is recommended for best flavor.
  • 1/2 teaspoon garlic powder Fresh minced garlic can substitute for a bolder taste.
For the Topping
  • 2 ripe avocados Choose avocados that yield slightly to pressure for peak ripeness.
  • 1 tablespoon lemon juice Prevents avocado browning and adds freshness.
  • 6 large eggs Free-range eggs are preferable for better quality.
  • 2 tablespoons fresh parsley or chives Substitution: Any fresh herbs like cilantro or basil can be used.

Equipment

  • 6-cup muffin tin

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare a 6-cup muffin tin by greasing it lightly with olive oil or cooking spray.
  2. In a large mixing bowl, combine the grated potatoes with olive oil, salt, black pepper, and garlic powder.
  3. Take 2–3 tablespoons of the potato mixture and press it firmly into each muffin cup, creating a nest shape.
  4. Place the muffin tin in the preheated oven and bake for 20–25 minutes, or until the nests are golden brown and crispy.
  5. Once the nests are beautifully crispy, carefully remove the muffin tin from the oven. Crack one egg into each hash brown nest.
  6. While those yummy cups are baking, halve the ripe avocados and scoop the flesh into a bowl. Add lemon juice and mash until creamy.
  7. Once the hash brown cups are out of the oven and slightly cooled, spoon generous amounts of the mashed avocado over each cup.
  8. To finish, sprinkle chopped parsley or chives over the top of each dish for a fresh burst of flavor.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 22gProtein: 10gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 200mgSodium: 320mgPotassium: 600mgFiber: 5gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

Store leftover Avocado Egg Toast and Hash Brown Cups in an airtight container in the refrigerator for up to 2 days. For longer storage, freeze the baked hash brown nests (without eggs and toppings) for up to 1 month.

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