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Hash Brown Nests with Portobellos and Eggs

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
  • Total Time
    Prep: 30 min. Bake: 15 min.
  • Makes
    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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