PHOTO CREDIT TASTE OF HOME RECIPES

YIELD: 1 dozen / TOTAL TIME: 45 mins

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

Directions:

  1. 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.
  2. 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.
  3. Bake until eggs are set, 15-18 minutes.

PHOTO CREDIT TASTE OF HOME RECIPES