Hash Brown Nests with Por­to­bel­los & Eggs

Simple & Delicious - - ON THE MENU -

PREP: 30 min. BAKE: 15 min. MAKES: 12 serv­ings

Hash browns make a fab­u­lous crust for these in­di­vid­ual egg quiches. They look like you fussed, but are ac­tu­ally easy to make. They have been a hit at hol­i­day brunches and other spe­cial oc­ca­sions. —Kate Meyer, Brent­wood, TN

2 Tbsp. but­ter 1/2 lb. sliced baby por­to­bello mush­rooms, chopped 1/4 cup chopped shal­lots 1 gar­lic clove, minced 1/2 tsp. salt 1/4 tsp. pep­per

Dash cayenne pep­per

2 Tbsp. sour cream

1 Tbsp. minced fresh basil or 1 tsp. dried basil 4 cups frozen shred­ded hash brown potatoes (about 1 lb.), thawed 7 large eggs, lightly beaten 1/4 cup shred­ded Swiss cheese 2 ba­con strips, cooked and crum­bled

1. Pre­heat oven to 400°. In a 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.

2. Press about 1/4 cup potatoes onto bot­tom and up sides of 12 greased muf­fin cups. Fill each with about 2 Tbsp. eggs. Top with mush­room mix­ture, cheese and ba­con.

3. Bake nests un­til the eggs are set, 15-18 min­utes.

PER SERV­ING 105 cal., 7g fat (3g sat. fat), 118mg chol., 191mg sod., 6g carb. (1g sug­ars, 1g fiber), 6g pro.

Di­a­betic ex­changes: 1 medium-fat meat, 1/2 starch, 1/2 fat.

Hash Brown Nests with Por­to­bel­los & Eggs

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