Name: Hash Brown Nests with Portobellos and Eggs
Prep time: 30 min
Cook time: 30 min
Yield: 1
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 -

Hash Brown Nests with Portobellos and Eggs

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Hash Brown Nests with Portobellos and Eggs

1. 2 tablespoons butter -

2. 1/2 pound sliced baby portobello mushrooms, chopped -

3. 1/4 cup chopped shallots -

4. 1 garlic clove, minced -

5. 1/2 teaspoon salt -

6. 1/4 teaspoon pepper -

7. Dash cayenne pepper -

8. 2 tablespoons sour cream -

9. 1 tablespoon minced fresh basil or 1 teaspoon dried basil -

10. 4 cups frozen shredded hash brown potatoes (about 1 pound), thawed -

11. 7 large eggs, lightly beaten -

12. 1/4 cup shredded Swiss cheese -

13. 2 bacon strips, cooked and crumbled -

How to cook deliciously - Hash Brown Nests with Portobellos and Eggs

1. Stage

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. Stage

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.

3. Stage

Bake until eggs are set, 15-18 minutes.