Hash Brown Nests with Portobellos and Eggs

By treadinger

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

Details

Adapted from tasteofhome.com

Preparation

Step 1

Press 1/4 cup hash browns onto the bottom and up the sides of each of 12 greased muffin cups; set aside.
In a large skillet, saute mushrooms and shallots in butter until tender. Add garlic, salt and pepper; cook 1 minute longer. Remove from the heat; stir in sour cream, basil and cayenne.
Divide eggs among potato-lined muffin cups. Top with mushroom mixture. Sprinkle with cheese and bacon.
Bake at 400° for 15-18 minutes or until eggs are completely set. Garnish with additional basil if desired. Serve warm.