Add hash brown potatoes, fresh herbs, and mushrooms to a basic egg casserole to create this hearty breakfast dish.

Source: Midwest Living

Gallery

Recipe Summary test

prep:
30 mins
bake:
1 hr 5 mins
stand:
10 mins
total:
1 hr 45 mins
Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Generously butter an 8x8x2-inch (2-quart square) baking dish; set aside. Layer hash browns in prepared dish, building up sides; set aside.

    Advertisement
  • 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.

  • 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.

  • 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.

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.

Prepare as above through Step 3. Cover; refrigerate for up to 48 hours. Bake and serve as above.

Nutrition Facts

244 calories; fat 13g; cholesterol 238mg; saturated fat 7g; carbohydrates 19g; mono fat 3g; poly fat 1g; insoluble fiber 2g; sugars 1g; protein 12g; vitamin a 728.9IU; vitamin c 8.9mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 0.2mg; vitamin b6 0.1mg; folate 32.3mcg; vitamin b12 0.9mcg; sodium 472mg; potassium 192mg; calcium 131.3mg; iron 1.3mg.
Advertisement