Hash Brown Nests with Portobellos and Eggs
Total TimePrep: 30 min. Bake: 15 min.
- 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
- 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 Facts1 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.
Aug 11, 2020
This recipe was excellent! I did make a few substitutions out of necessity. I didn't have muffin pans, so I used a glass bread pan. I precooked the hash browns like others suggested. I just melted the butter and added it to the eggs and all the other stuff because I didn't have mushrooms on hand. I substituted the mushrooms for sliced avocados. Everyone really enjoyed it. Thanks for the recipe!
Mar 24, 2020
Do these freeze well?
Mar 21, 2019
No comment left
Apr 22, 2016
Need to precook hashbrown cups, less mushrooms, and 1 is not a big enough serving
Jan 17, 2016
Very good!! Subbed with ham and cheddar and 'sauteed' the mushrooms & onion with the butter in the microwave. . . it's a lazy kinda Sunday and they came out great :) I think next time I will pre-bake the hash brown nest to make them a little crispy.
Dec 13, 2015
Nice variety for breakfast. I decreased the quantity of mushrooms to 2 cups. One was not enough to call a meal, but no guilt eating 2 as still low in calories. Tastier the next day, reheated well.
Jan 25, 2015
These are very good. I would go with a little less mushroom next time.
Dec 26, 2014
Very yummy, and looks impressive for the effort. Needs light salt over the potatoes, and a bit mixed into the eggs as well. We love that they are a healthy breakfast.
Aug 30, 2014
I made these for my granddaughter and we both agreed that they made a great breakfast.
Jun 29, 2013
I loved this recipe. I have one and two year old little boys, and not only did they enjoy them, but they were easy for them to eat with their little hands. The next time I make them, I plan to add spinach and I may substitute the Swiss cheese for Feta. I think they'd be great at a bridal brunch.