Herbed Egg-Potato Bake

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

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.