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Hash Brown Nests with Portobellos and Eggs Recipe

Hash Brown Nests with Portobellos and Eggs Recipe

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. YIELD: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

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.

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

Reviews for Hash Brown Nests with Portobellos and Eggs

Sort By :
MY REVIEW
hicks91
Reviewed Apr. 22, 2016

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

MY REVIEW
sallyjojo
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
jnjrok
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
LBurkey
Reviewed Jan. 25, 2015

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

MY REVIEW
JudyRRoberts
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."

MY REVIEW
paul3303
Reviewed Aug. 30, 2014

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

MY REVIEW
ChrissySoileau
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."

MY REVIEW
Pinstripepolly
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."

MY REVIEW
cvfrancois
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!"

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