Hash Brown Nests with Portobellos and Eggs

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Hash Brown Nests with Portobellos and Eggs

Hash Brown Nests with Portobellos and Eggs

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.



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