Hash Brown Nests With Portobellos And Eggs

• 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

1. Preheat oven to 400u0b0. 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.

butter, baby portobello mushrooms, shallots, garlic, salt, pepper, cayenne pepper, sour cream, fresh basil, potatoes, eggs, swiss cheese, bacon

Taken from www.tasteofhome.com/recipes/hash-brown-nests-with-portobellos-and-eggs/ (may not work)