Hash Brown Nests with Portobellos and Eggs
Total TimePrep: 30 min. Bake: 15 min.
- 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
- 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 each of 12 greased muffin cups. Fill each with about 2 tablespoons beaten egg. Top with mushroom mixture, cheese and bacon.
- Bake until eggs are set, 15-18 minutes.
Nutrition Facts1 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.
Apr 22, 2016
Need to precook hashbrown cups, less mushrooms, and 1 is not a big enough serving
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.
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.
Jan 25, 2015
These are very good. I would go with a little less mushroom next time.
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.
Aug 30, 2014
I made these for my granddaughter and we both agreed that they made a great breakfast.
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.
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.
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!