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Hash Brown Nests with Portobellos and Eggs

Hash browns make a fabulous crust for these individual egg quiches. They look like you fussed, but are actually easy to make. They've been a hit at holiday brunches and other special occasions.—Kate Meyer, Brentwood, Tennessee

12 ServingsPrep: 30 min. Bake: 15 min.

Ingredients

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 eggs, beaten
1/4 cup shredded Swiss cheese
2 bacon strips, cooked and crumbled
Additional minced fresh basil, optional

Directions

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 the heat; stir in sour cream, basil and cayenne.
Divide eggs among potato-lined muffin cups. Top with mushroom

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Hash Brown Nests with Portobellos and Eggs (continued)

Directions (continued)

mixture. Sprinkle with cheese and bacon.
Bake at 400° for 15-18 minutes or until eggs are completely set.
Garnish with additional basil if desired. Serve warm. Yield: 12
servings.

Nutrition Facts: 1 serving equals 101 calories, 6 g fat (3 g saturated fat), 134 mg cholesterol, 187 mg sodium, 5 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 1 medium-fat meat, 1/2 fat.