Hash Brown Nests with Portobellos and Eggs Recipe
Hash Brown Nests with Portobellos and Eggs Recipe photo by Taste of Home

Hash Brown Nests with Portobellos and Eggs Recipe

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4.5 9 10
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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
TOTAL TIME: Prep: 30 min. Bake: 15 min.
MAKES:12 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 30 min. Bake: 15 min.
MAKES: 12 servings

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

Nutritional Facts

1 nest 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.

Directions

  1. 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.
  2. 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.
  3. Divide eggs among potato-lined muffin cups. Top with mushroom mixture. Sprinkle with cheese and bacon.
  4. Bake 15-18 minutes or until eggs are completely set. Garnish with additional basil if desired. Serve warm. Yield: 12 servings.
Originally published as Hash Brown Nests with Portobellos and Eggs in Taste of Home Christmas Annual Annual 2012, p69

Reviews for Hash Brown Nests with Portobellos and Eggs

AVERAGE RATING
(10)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (3)
3 Star
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MY REVIEW
Reviewed Apr. 22, 2016

"Need to precook hashbrown cups, less mushrooms, and 1 is not a big enough serving"

MY REVIEW
Reviewed 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."

MY REVIEW
Reviewed 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."

MY REVIEW
Reviewed Jan. 25, 2015

"These are very good. I would go with a little less mushroom next time."

MY REVIEW
Reviewed 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."

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