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

Hash Brown Nests with Portobellos and Eggs Recipe

Read Reviews
4.5 9 10
Publisher Photo
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
TOTAL TIME: Prep: 30 min. Bake: 15 min.
MAKES: 12 servings


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


  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

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
hicks91 User ID: 6731271 247353
Reviewed Apr. 22, 2016

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

sallyjojo User ID: 5675269 241916
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."

jnjrok User ID: 1992251 239295
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."

LBurkey User ID: 3719865 218802
Reviewed Jan. 25, 2015

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

JudyRRoberts User ID: 2696785 215967
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."

paul3303 User ID: 1713232 196246
Reviewed Aug. 30, 2014

"I made these for my granddaughter and we both agreed that they made a great breakfast."

ChrissySoileau User ID: 7206877 121507
Reviewed 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."

Pinstripepolly User ID: 1390842 181083
Reviewed May. 13, 2013

"I made these for a Mother's Day Brunch that I hosted at my house. Delicious! Not a single leftover! My husband wants me to make them again just to have on hand for a quick breakfast. At only 101 calories per serving, they seem like a great healthy breakfast option. I'm anxious to see how they reheat."

cvfrancois User ID: 7007880 183773
Reviewed Dec. 30, 2012

"I served these at a tea party I host every year for five close friends, and it was a hit. I do not enjoy cooking nor do I consider myself handy in the kitchen, but the recipe sounded simple and tasty, so I gave it a try. I'm so glad I did. All my guests thoroughly enjoyed the dish, each had seconds, and all of them wanted the recipe. Can't wait to make it again!"

Loading Image