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Hash Brown Nests with Portobellos and Eggs

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

By Taste Of Home Editorial Team

Recipe by Kate Meyer, Brentwood, Tennessee

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 24, 2023

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

Test Kitchen Approved

Hash Brown Nests with Portobellos and Eggs

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Yield: 1 dozen
Prep: 30 min
Cook: 15 min
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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
Text Ingredients

Directions

  1. 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. 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. 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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