Hash Brown Nests with Portobellos and Eggs Recipe

4.5 9 10
Hash Brown Nests with Portobellos and Eggs Recipe
Hash Brown Nests with Portobellos and Eggs Recipe photo by Taste of Home
Publisher Photo

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
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.

Ingredients

  • 2 tablespoons butter
  • 1/2 pound sliced baby portobello mushrooms, chopped
  • 1/4 cup chopped shallots
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Dash cayenne pepper
  • 2 tablespoons sour cream
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 4 cups frozen shredded hash brown potatoes (about 1 pound), thawed
  • 7 large eggs, lightly beaten
  • 1/4 cup shredded Swiss cheese
  • 2 bacon strips, cooked and crumbled

Directions

Preheat oven to 400°. In a large skillet, heat butter over medium-high heat; saute mushrooms and shallots until tender. Add garlic and seasonings; cook and stir 1 minute. Remove from heat; stir in sour cream and basil.
Press about 1/4 cup potatoes onto bottom and up sides of greased muffin cups. Fill each with about 2 tablespoons beaten eggs. Top with mushroom mixture, cheese and bacon.
Bake until eggs are set, 15-18 minutes. Yield: 1 dozen.
Originally published as Hash Brown Nests with Portobellos and Eggs in Taste of Home Christmas Annual Annual 2012, p69

Nutritional Facts

1 serving: 105 calories, 7g fat (3g saturated fat), 118mg cholesterol, 191mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 6g protein. Diabetic Exchanges: 1 medium-fat meat, 1/2 starch, 1/2 fat.

  • 2 tablespoons butter
  • 1/2 pound sliced baby portobello mushrooms, chopped
  • 1/4 cup chopped shallots
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Dash cayenne pepper
  • 2 tablespoons sour cream
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 4 cups frozen shredded hash brown potatoes (about 1 pound), thawed
  • 7 large eggs, lightly beaten
  • 1/4 cup shredded Swiss cheese
  • 2 bacon strips, cooked and crumbled
  1. Preheat oven to 400°. In a large skillet, heat butter over medium-high heat; saute mushrooms and shallots until tender. Add garlic and seasonings; cook and stir 1 minute. Remove from heat; stir in sour cream and basil.
  2. Press about 1/4 cup potatoes onto bottom and up sides of greased muffin cups. Fill each with about 2 tablespoons beaten eggs. Top with mushroom mixture, cheese and bacon.
  3. Bake until eggs are set, 15-18 minutes. Yield: 1 dozen.
Originally published as Hash Brown Nests with Portobellos and Eggs in Taste of Home Christmas Annual Annual 2012, p69

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Reviews forHash Brown Nests with Portobellos and Eggs

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hicks91 User ID: 6731271 247353
Reviewed Apr. 22, 2016

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

MY REVIEW
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."

MY REVIEW
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."

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

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

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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!"

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