Mushroom And Brown Rice Hash With Poached Eggs Recipes

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BROWN RICE MUSHROOM CASSEROLE



Brown Rice Mushroom Casserole image

Provided by The Gracious Pantry

Categories     Casserole     Side Dish

Time 40m

Number Of Ingredients 6

4 cups cooked brown rice ((cooked to package directions))
1 tbsp. dried basil
4 cups chopped mushrooms
4 large egg whites ((or 2 whole eggs))
1/2 cup grated parmesan cheese
1/4 cup milk

Steps:

  • Preheat oven to 350 F.
  • Mix cooked rice, raw mushrooms and basil together and spread out evenly in a shallow casserole dish.
  • In a medium sized mixing bowl, whisk together the egg whites (or eggs), parmesan cheese and milk.
  • Pour over the rice and bake for about 30 minutes.
  • Note: Keep an eye on this in the last 10 minutes of baking. If the rice appears to be getting too browned, place a piece of foil loosely over the top of the dish.

Nutrition Facts : ServingSize 1 serving, Calories 192 kcal, Carbohydrate 32 g, Protein 10 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 139 mg, Fiber 5 g, Sugar 3 g

HASH BROWN NESTS WITH PORTOBELLOS AND EGGS



Hash Brown Nests with Portobellos and Eggs image

Hash browns make a fabulous crust for these individual egg quiches. They look fancy yet they're easy to make. They've been a hit at holiday brunches and other special occasions.-Kate Meyer, Brentwood, Tennessee

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 1 dozen.

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 105 calories, Fat 7g fat (3g saturated fat), Cholesterol 118mg cholesterol, Sodium 191mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic exchanges

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