Hash Brown Nests With Portobellos And Eggs Recipe

Ingredients

2 tablespoons butter1/2 pound sliced baby portobello mushrooms, chopped1/4 cup chopped shallots1 garlic clove, minced1/2 teaspoon salt1/4 teaspoon pepperDash cayenne pepper2 tablespoons sour cream1 tablespoon minced fresh basil or 1 teaspoon dried basil4 cups frozen shredded hash brown potatoes (about 1 pound), thawed7 large eggs, lightly beaten1/4 cup shredded Swiss cheese2 bacon strips, cooked and crumbled

Preparation

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.