Herbed Egg-Potato Bake
Posted On August 4, 2014
Herbed Egg-Potato Bake
Save to BigOven Persons
6
Prep Time
40 minutes
Cook Time
1 hour, 5 minutes
Total Time
1 hour, 45 minutes
Ingredients
- 1/2 of a 32-oz. pkg. frozen diced hash brown potatoes, thawed
- 1 tablespoon butter
- 1 small onion, chopped
- 1 4-oz. 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 jalapeño peppers, sharp cheddar cheese or Swiss cheese (2 oz.)
Instructions
- 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 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.
- Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Nutrition Facts
Herbed Egg-Potato Bake
Serves: 6
| Amount Per Serving: | ||
|---|---|---|
| Calories | 187.56 kcal | |
| % Daily Value* | ||
| Total Fat 13.38 g | 20.6% | |
| Saturated Fat 6.88 g | 34.4% | |
| Trans Fat 0.22 g | ||
| Cholesterol 187.46 mg | 62.5% | |
| Sodium 320.09 mg | 13.3% | |
| Total Carbohydrate 7.18 g | 2.4% | |
| Dietary Fiber 1.18 g | 4.7% | |
| Sugars 2.61 g | ||
| Protein 9.94 g | ||
| Vitamin A 17.02 % | Vitamin C 8.32 % | |
| Calcium 14.27 % | Iron 7.26 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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