Categories: Breakfast

Ingredients

• 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
• 4 cups frozen shredded hash brown potatoes, thawed
• 7 large eggs, lightly browned
• 1/4 cup shredded Swiss
• 2 bacon strips, cooked and crumbled

Directions

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.

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