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Herbed Egg-Potato Bake
Bake: 1 hr 5 mins at 325°F
Stand: 10 mins
Ingredients
- 1/2 of a 32-oz. pkg. frozen diced hash brown potatoes, thawed
- 1 tablespoon butter
- 1 small onion, chopped
- 1 4 ounce can mushroom stems and pieces, drained
- 6 eggs
- 3/4 cup half-and-half or light cream
- 3 tablespoons snipped fresh parsley
- 1 tablespoon snipped fresh chives
- 1/2 teaspoon dried basil, crushed
- 1/2 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper
- 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.
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Variation:
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.
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Make Ahead Tip:
Prepare as above through Step 3. Cover; refrigerate for up to 48 hours. Bake and serve as above.
