Hash Brown Nests with Portobellos and Eggs |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Hash browns make a fabulous crust for these individual egg quiches. They look like you fussed, but are actually easy to make. They've been a hit at holiday brunches and other special occasions.Kate Meyer, Brentwood, Tennessee Ingredients:
3 cups frozen shredded hash brown potatoes, thawed |
3 cups chopped fresh portobello mushrooms |
1/4 cup chopped shallots |
2 tablespoons butter |
1 garlic clove, minced |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons sour cream |
1 tablespoon minced fresh basil |
dash cayenne pepper |
7 eggs, beaten |
1/4 cup shredded swiss cheese |
2 bacon strips, cooked and crumbled |
additional minced fresh basil, optional |
Directions:
1. 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.
2. 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.
3. Divide eggs among potato-lined muffin cups. Top with mushroom mixture. Sprinkle with cheese and bacon.
4. Bake 15-18 minutes or until eggs are completely set. Garnish with additional basil if desired. Serve warm. Yield: 12 servings.
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