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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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Reviews

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Average Rating:
  • Ronda
    Aug 11, 2020

    This recipe was excellent! I did make a few substitutions out of necessity. I didn't have muffin pans, so I used a glass bread pan. I precooked the hash browns like others suggested. I just melted the butter and added it to the eggs and all the other stuff because I didn't have mushrooms on hand. I substituted the mushrooms for sliced avocados. Everyone really enjoyed it. Thanks for the recipe!

  • Lynn
    Mar 24, 2020

    Do these freeze well?

  • pajamaangel
    Mar 21, 2019

    No comment left

  • hicks91
    Apr 22, 2016

    Need to precook hashbrown cups, less mushrooms, and 1 is not a big enough serving

  • sallyjojo
    Jan 17, 2016

    Very good!! Subbed with ham and cheddar and 'sauteed' the mushrooms & onion with the butter in the microwave. . . it's a lazy kinda Sunday and they came out great :) I think next time I will pre-bake the hash brown nest to make them a little crispy.

  • jnjrok
    Dec 13, 2015

    Nice variety for breakfast. I decreased the quantity of mushrooms to 2 cups. One was not enough to call a meal, but no guilt eating 2 as still low in calories. Tastier the next day, reheated well.

  • LBurkey
    Jan 25, 2015

    These are very good. I would go with a little less mushroom next time.

  • JudyRRoberts
    Dec 26, 2014

    Very yummy, and looks impressive for the effort. Needs light salt over the potatoes, and a bit mixed into the eggs as well. We love that they are a healthy breakfast.

  • paul3303
    Aug 30, 2014

    I made these for my granddaughter and we both agreed that they made a great breakfast.

  • ChrissySoileau
    Jun 29, 2013

    I loved this recipe. I have one and two year old little boys, and not only did they enjoy them, but they were easy for them to eat with their little hands. The next time I make them, I plan to add spinach and I may substitute the Swiss cheese for Feta. I think they'd be great at a bridal brunch.