Hash Brown Nests with Portobellos and Eggs
3 cups frozen shredded hash brown potatoes, thawed
3 cups chopped fresh portobello mushrooms
1/4 cup chopped shallots
2 tablespoons butter
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons sour cream
1 tablespoon minced fresh basil
Dash cayenne pepper
7 large eggs, beaten
1/4 cup shredded Swiss cheese
2 bacon strips, cooked and crumbled
Additional minced fresh basil, optional
Preheat oven to 400°. Press 1/4 cup hash browns onto the bottom and up the sides of each of 12 greased muffin cups; set aside.
In a large skillet, saute mushrooms and shallots in butter until tender. Add garlic, salt and pepper; cook 1 minute longer. Remove from heat; stir in sour cream, basil and cayenne.
Divide eggs among potato-lined muffin cups. Top with mushroom mixture. Sprinkle with cheese and bacon.
Bake 15-18 minutes or until eggs are completely set. Garnish with additional basil if desired.
Serve warm. Yield: 12 servings.