Hash Brown Nests with Portobellos and Eggs

Total Time:
45 mins
Prep Time:
30 mins
Cook Time:
15 mins
12 servings
Dish Size:
Muffin pan
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April 1, 2015


  • 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


  1. Preheat oven to 400°. Press 1/4 cup hash browns onto the bottom and up the sides of each cup in two greased temp-tations® 6 cup muffin pans; set aside. 
  2. In a large skillet, sauté mushrooms and shallots in butter until tender. Add garlic, salt and pepper; cook 1 minute longer. Remove from heat; stir in sour cream, basil and cayenne. 
  3. Divide eggs among potato-lined muffin cups. Top with mushroom mixture. Sprinkle with cheese and bacon. 
  4. Bake 15-18 minutes or until eggs are completely set. Garnish with additional basil if desired. Serve warm. 

This recipe is from my Taste of Home: temp-tations Holiday Cookbook!

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