Herbed Egg-Potato Bake
Add hash brown potatoes, fresh herbs, and mushrooms to a basic egg casserole to create this hearty breakfast dish.
Prep Time:
30 mins
Total Time:
1 hr 45 mins
Servings:
Makes 6 servings.
Ingredients
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1/2 of a 32-oz. pkg. frozen diced hash brown potatoes, thawed
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1 Tbsp. butter
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1 small onion, chopped
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1 4-oz. can mushroom stems and pieces, drained
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6 eggs
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3/4 cup half-and-half or light cream
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3 Tbsp. snipped fresh parsley
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1 Tbsp. snipped fresh chives
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1/2 tsp. dried basil, crushed
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1/2 tsp. salt
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1/2 tsp. dry mustard
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1/8 tsp. ground black pepper
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1/8 tsp. cayenne pepper
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1/2 cup shredded Monterey Jack cheese with jalapeno peppers, sharp cheddar cheese or Swiss cheese (2 oz.)
Directions
1.
Generously butter an 8x8x2-inch (2-quart square) baking dish; set aside. Layer hash browns in prepared dish, building up sides; set aside.
2.
In a medium skillet, melt the 1 tablespoon butter over medium heat. Add onion; cook until onion is tender, stirring occasionally. Spoon onion mixture and mushrooms over hash browns; set aside.
3.
In a medium bowl, beat eggs with a rotary beater or whisk. Beat or whisk in half-and-half, parsley, chives, basil, salt, dry mustard, black pepper, and cayenne. Carefully pour egg mixture evenly over onion mixture.
4.
Bake, covered, in a 325 degree F oven for 30 minutes. Uncover; bake about 35 minutes more, or until a knife inserted near the center comes out clean. Sprinkle with cheese. Let stand for 10 minutes before serving. Makes 6 servings.
Make-Ahead Tip
Prepare as above through Step 3. Cover; refrigerate for up to 48 hours. Bake and serve as above.
To Serve 12
Double ingredients above. Using a 13x9x2-inch baking dish, assemble recipe as directed. Bake, covered, for 30 minutes. Uncover; bake 35 minutes more, or until a knife inserted near center comes out clean. Sprinkle with cheese. Let stand 10 minutes.
Nutrition information
Calories 244, Total Fat 13 g, Saturated Fat 7 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 1 g, Cholesterol 238 mg, Sodium 472 mg, Carbohydrate 19 g, Total Sugar 1 g, Fiber 2 g, Protein 12 g. Daily Values: Vitamin A 0%, Vitamin C 15%, Calcium 13%, Iron 7%.
Percent Daily Values are based on a 2,000 calorie diet
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