Hash Brown Nests with Portobellos and Eggs
Total TimePrep: 30 min. Bake: 15 min.
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!
Do these freeze well?
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Need to precook hashbrown cups, less mushrooms, and 1 is not a big enough serving
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.
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.
These are very good. I would go with a little less mushroom next time.
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.
I made these for my granddaughter and we both agreed that they made a great breakfast.
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.