Hash Brown Nests with Portobellos and Eggs

(from castro15’s recipe box)

Categories: Breakfast

Ingredients

  • 2 tbsp butter
  • 1/2 lb. sliced baby portobello mushrooms, chopped
  • 1/4 cup chopped shallots
  • 1 garlic clove, minced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • Dash cayenne pepper
  • 2 tbsp sour cream
  • 1 tbsp minced fresh basil
  • 4 cups frozen shredded hash brown potatoes, thawed
  • 7 large eggs, lightly browned
  • 1/4 cup shredded Swiss
  • 2 bacon strips, cooked and crumbled

Directions

  1. Preheat oven to 400. In a 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 12 greased muffin cups. Fill each with about 2 tbsp eggs. Top with mushroom mixture, cheese and bacon.

  3. Bake nests until the eggs are set, 15-18 minutes.

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