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

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Ingredients

Directions

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

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  • 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.

Tips

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

Nutrition Facts

244 calories; 13 g total fat; 238 mg cholesterol; 472 mg sodium. 19 g carbohydrates; 12 g protein;

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