Hash Brown Nests With Portobellos And Eggs Recipes

HASH BROWNS NESTS

Hash Browns Nests image

These are great for breakfast or a snack when you're watching the tube. If you don't like smoked sausage, you can use regular breakfast sausage, ham, or bacon. They're really versatile. Delicious no matter what you put in them!

Provided by Redneck Epicurean

Categories Breakfast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 cups refrigerated hash browns
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 tablespoon onion, grated
1/2 tablespoon parsley
1 teaspoon butter, melted
3 tablespoons onions, minced
3 smoked link sausage, sliced
2 tablespoons red peppers, diced
2 eggs
2 tablespoons cream
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon parsley, chopped fine
1 tablespoon scallion, sliced thin
1/2 cup shredded cheddar cheese

Steps:

Preheat the oven to 400 degrees.
Spray 4 cups of a regular size muffin tin with a butter-flavored cooking spray.
Combine the hash browns, salt, pepper, onion, parsley, and butter and add 1/2 cup of mixture to each muffin cup, pressing up the sides to top of cup.
Bake for 25 minutes.
While hash browns are in oven, sauté onions, sausage and red pepper for three minutes; cool.
Mix the eggs, cream, salt, pepper, parsley, scallions, and cheese.
Add sausage mixture and pour into hash brown cups.
Turn oven down to 350°F, and bake for an additional 20-25 minutes or until eggs are set.
Cool slightly, run a thin knife around the hash brown cup and gently remove from muffin tin with a rubber spatula.

Nutrition Facts : Calories 535.1, Fat 36.4, SaturatedFat 12.7, Cholesterol 166.1, Sodium 1455.5, Carbohydrate 30.5, Fiber 2.8, Sugar 2.1, Protein 20.7

CHEESY EGG PUFFS

Cheesy Egg Puffs image

My father loves to entertain, and these buttery egg delights are one of his favorite items to serve at brunch. The leftovers are perfect to reheat in the microwave on busy mornings, so Dad always stashes a few aside for me to take home once the party is over. -Amy Soto, Winfield, Kansas

Provided by Taste of Home

Categories Breakfast Brunch

Time 50m

Yield 2-1/2 dozen.

Number Of Ingredients 9

Ingredients

1/2 pound sliced fresh mushrooms
4 green onions, chopped
1 tablespoon plus 1/2 cup butter, cubed, divided
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
10 large eggs, lightly beaten
4 cups shredded Monterey Jack cheese
2 cups 4% cottage cheese

Steps:

In a skillet, saute the mushrooms and onions in 1 tablespoon butter until tender. In a large bowl, combine the flour, baking powder and salt. , In another bowl, combine eggs and cheeses. Melt remaining butter; add to egg mixture. Stir into dry ingredients along with mushroom mixture., Fill greased muffin cups three-fourths full. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Carefully run the knife around edge of muffin cups before removing.

Nutrition Facts : Calories 275 calories, Fat 21g fat (12g saturated fat), Cholesterol 194mg cholesterol, Sodium 486mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 16g protein.

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