Shelly's Recipe

HERBED EGG-POTATO BAKE

Category: Breakfast Casseroles

1/2 of a 32 oz pkg frozen diced hash brown potatoes, thawed
1 tbsp butter
1 small onion, chopped
1 (4 oz) can mushroom stemas and pieces, drained
6 eggs
3/4 cup half-and-half or light cream
3 tbsp parsley
1 tbsp chives
1/2 tsp salt, dry mustard and dried basil, crushed
1/8 tsp ground pepper and cayenne pepper
1/2 cup shredded sharp cheddar, Swiss or Pepperjack cheese

Preheat oven to 325. Butter a 2 quart casserole dish. Layer hash browns on bottom and build up the sides; set aside.

In a skillet, melt 1 tbsp butter in a skillet. Add onions and cook until tender, stirring occasionally. Spoon onions and mushrooms over hash brownes; set aside.

In a bowl, beat eggs and whisk in half-and-half and seasoings. Carefully pour mixture evenly over the onions and mushrooms. Bake, covered, for 30 minutes. Uncover; bake 35 minutes ore, or until kinfe inserted in center comes out clean. Sprinkle with cheese and let stand for 10 minutes before serving. Serves 6

NOTE: Can be prepared, covered and stored in the refrigerator overnight up to 2 days and bake as above. Can be doubled easily.