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Hash Brown Nests with Portobellos and Eggs

 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 Eggland's Best Eggs, beaten
  • 1/4 cup shredded Swiss cheese
  • 2 bacon strips, cooked and crumbled
  • Additional minced fresh basil, optional

Directions

  • 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

2 of 2

Hash Brown Nests with Portobellos and Eggs (continued)

Directions (continued)

  • 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.
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.