Hash browns make a fabulous crust for these individual egg quiches. They look fancy yet they're easy to make. They've been a hit at holiday brunches and other special occasions.—Kate Meyer, Brentwood, Tennessee
Hash Brown Nests with Portobellos and Eggs
Hash Brown Nests with Portobellos and Eggs
Prep Time
30 min
Cook Time
15 min
Yield
1 dozen
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 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 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.
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