SCRAMBLED EGGS WITH SALMON RECIPES

Name: Hash Brown Nests with Portobellos and Eggs
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 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

HASH BROWN NESTS WITH PORTOBELLOS AND EGGS RECIPE: …

Hash Brown Nests with Portobellos and Eggs Recipe: … image

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

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 1 dozen.

Number Of Ingredients 13

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

Steps:

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 : Calories 105 calories, FatContent 7g fat (3g saturated fat), CholesterolContent 118mg cholesterol, SodiumContent 191mg sodium, CarbohydrateContent 6g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 6g protein. Diabetic exchanges 1 medium-fat meat

HASH BROWN NESTS WITH PORTOBELLOS AND EGGS RECIPE: …

Hash Brown Nests with Portobellos and Eggs Recipe: … image

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

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 1 dozen.

Number Of Ingredients 13

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

Steps:

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.

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