Eggs in a Basket (Hash Brown Edition) with Three Maples

Albert Wood

Ever wish breakfast came with its own handle? Meet Eggs in a Basket—Hash Brown Edition: crispy potato nests, jammy eggs, prosciutto, provolone, and a trio of Wood’s Vermont Maple Syrups—classic, Smoked, and Ghosted. From our sugar bush to your table!

Why You'll Love These Hash Brown Egg Baskets

  • Crispy edges, creamy centers for perfect texture.
  • Built-in portion control (if you want it).
  • Fancy without the fuss: prosciutto + provolone = brunch swagger.
  • Maple trifecta: sweet, smoky, and spicy in perfect harmony.

Notes & Swaps

  • Cheese Swap: Cheddar, Gruyère, or mozzarella work well.
  • Meat Swap: Bacon, ham, or breakfast sausage in place of prosciutto.
  • Make-Ahead: Pre-bake hash-brown shells; rewarm before adding eggs.
  • Crisp Insurance: Fresh potatoes? Shred, rinse, and squeeze dry.

Maple Moment: Why Three Syrups?

Classic Maple adds balanced sweetness; Smoked Maple brings subtle campfire notes; Ghosted Maple delivers playful heat. Together, they transform eggs and potatoes into a brunch headliner.

Pro Tip: Moisture is the enemy of crisp. Wrap thawed/hash browns in cheesecloth or a clean kitchen towel and wring well.

FAQs

Isn’t “eggs in a basket” usually toast with an egg?

Yes! This version trades bread for hash brown baskets for extra crunch and flavor.

Are these gluten-free?

They are—just verify your prosciutto and seasonings are GF.

How do I keep yolks runny?

Start checking at 10 minutes after adding eggs. Remember the broiler adds a touch more heat.

Serve It Up: Pair with fruit or a simple arugula salad—and an extra drizzle of Wood’s Maple for shine.

From our sugar bush to your table.

Hashtags: #EggsInABasket #HashBrownNests #WoodsMaple #SmokedMaple #GhostedMaple #MapleEveryMorning

Eggs in a Basket (Hash Brown Edition) with Three Maples

Al Wood

Servings

6

Prep Time

20 minutes

Cook Time

40 minutes

Eggs in a Basket (Hash Brown Edition) with Three Maples

Ingredients

  • Cooking spray or shortening
  • 20 oz. frozen or refrigerated, shredded hash brown
  • 4 cups potatoes 
  • ¼ cup butter, melted
  • Kosher salt and ground black pepper to taste
  • 6 large eggs
  • ¾ cup shredded provolone cheese
  • 6 slices prosciutto
  • 1 tablespoon Wood's Vermont Maple Syrup
  • 1 teaspoon Wood's Vermont Smoked Maple Syrup
  • 2 teaspoons Wood's Vermont Ghosted Maple Syrup

Directions

  1. Preheat the oven to 375 ° F (175 degrees C). Grease a large 6-cup muffin tin or 6 (6-ounce) custard cups with cooking spray.
  2. Mix potatoes, melted butter, salt, and pepper together in a large bowl.
  3. Divide the potato mixture among the cups. Press to create a thin crust over the bottom and up the sides of each cup.
  4. Bake in the preheated oven until edges are a light golden brown and potatoes are tender, about 30 to 40 minutes. Crack an egg gently into each cup. Continue cooking until egg whites are set and yolk is runny, 10 to 15 minutes.
  5. Remove from the oven; cover eggs with prosciutto and provolone cheese.
  6. Set the oven rack about 6 inches from the heat source and preheat the oven's broiler.
  7. Place egg baskets and baking sheet under the preheated broiler. Broil until cheese is melted on top of the baskets and prosciutto is crisp, about 1 minute.

  8. Transfer egg baskets to a serving plate.
Back to blog

Leave a comment

Please note, comments need to be approved before they are published.