Ingredients for - Hash Brown Nests with Portobellos and Eggs
2.
1/2 pound sliced baby portobello mushrooms, chopped
3.
1/4 cup chopped shallots
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
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.
Recipe information
Cooking:
30 min.
Servings per container:
1
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