Directions:
- Preheat oven to 400°. Press 1/4 cup hash browns onto the bottom and up the sides of each of 12 greased muffin cups; set aside.
- In a large skillet, saute mushrooms and shallots in butter until tender. Add garlic, salt and pepper; cook 1 minute longer. Remove from heat; stir in sour cream, basil and cayenne.
- Divide eggs among potato-lined muffin cups. Top with mushroom mixture. Sprinkle with cheese and bacon.
- Bake 15-18 minutes or until eggs are completely set. Garnish with additional basil if desired. Serve warm. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 178.63 Kcal (748 kJ) | ||
| Calories from fat | 87.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.7g | 15% | |
|---|---|---|---|
| Cholesterol | 116.73mg | 39% | |
| Sodium | 467.19mg | 19% | |
| Potassium | 259.42mg | 6% | |
| Total Carbs | 14.02g | 5% | |
| Sugars | 1.48g | 6% | |
| Dietary Fiber | 1.24g | 5% | |
| Protein | 10.51g | 21% | |
| Vitamin C | 4.6mg | 8% | |
| Iron | 43.4mg | 241% | |
| Calcium | 51.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 110.45 Kcal (462 kJ) | ||
| Calories from fat | 53.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.99g | 15% | |
|---|---|---|---|
| Cholesterol | 72.18mg | 39% | |
| Sodium | 288.89mg | 19% | |
| Potassium | 160.41mg | 6% | |
| Total Carbs | 8.67g | 5% | |
| Sugars | 0.91g | 6% | |
| Dietary Fiber | 0.77g | 5% | |
| Protein | 6.5g | 21% | |
| Vitamin C | 2.9mg | 8% | |
| Iron | 26.8mg | 241% | |
| Calcium | 31.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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