Hash Brown Nests with Portobellos and Eggs

Name: Hash Brown Nests with Portobellos and Eggs
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1 dozen
Ingredients: 2 tablespoons butter; 1/2 pound sliced baby portobello mushrooms, chopped; 1/4 cup chopped shallots; 1 garlic clove, minced; 1/2 teaspoon salt; 1/4 teaspoon pepper; Dash cayenne pepper; 2 tablespoons sour cream; 1 tablespoon minced fresh basil or 1 teaspoon dried basil; 4 cups frozen shredded hash brown potatoes (about 1 pound), thawed; 7 large eggs, lightly beaten; 1/4 cup shredded Swiss cheese; 2 bacon strips, cooked and crumbled

Total Time Prep: 30 min. Bake: 15 min.

Yield 1 dozen

Test Kitchen Approved

Hash browns make a fabulous crust for these individual egg quiches. They look fancy yet they're easy to make. They've been a hit at holiday brunches and other special occasions.—Kate Meyer, Brentwood, Tennessee

Ingredients

2 tablespoons butter
1/2 pound sliced baby portobello mushrooms, chopped
1/4 cup chopped shallots
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Dash cayenne pepper
2 tablespoons sour cream
1 tablespoon minced fresh basil or 1 teaspoon dried basil
4 cups frozen shredded hash brown potatoes (about 1 pound), thawed
7 large eggs, lightly beaten
1/4 cup shredded Swiss cheese
2 bacon strips, cooked and crumbled

Directions

Preheat oven to 400°. In a large skillet, heat butter over medium-high heat; saute mushrooms and shallots until tender. Add garlic and seasonings; cook and stir 1 minute. Remove from heat; stir in sour cream and basil.
Press about 1/4 cup potatoes onto bottom and up sides of each of 12 greased muffin cups. Fill each with about 2 tablespoons beaten egg. Top with mushroom mixture, cheese and bacon.
Bake until eggs are set, 15-18 minutes.

Nutrition Facts

1 serving: 105 calories, 7g fat (3g saturated fat), 118mg cholesterol, 191mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 6g protein. Diabetic exchanges: 1 medium-fat meat, 1/2 starch, 1/2 fat.

Recipe Creator