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Monday, May 12 2014
Herbed Egg Bake Breakfast
  • 1/2   of a 32-oz. pkg.  frozen diced hash brown potatoes, thawed
  • 1    tablespoon   butter
  • 1    small  onion, chopped
  • 1    4 ounce 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 jalapeno peppers, sharp cheddar cheese or Swiss cheese (2 oz.)
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.
  • 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.
Make Ahead Tip
  • Prepare as above through Step 3. Cover; refrigerate for up to 48 hours. Bake and serve as above.
nutrition information
Per Serving: cal. (kcal) 244, Fat, total (g) 13, chol. (mg) 238, sat. fat (g) 7, carb. (g) 19, Monosaturated fat (g) 3, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 1, pro. (g) 12, vit. A (IU) 729, vit. C (mg) 9, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 32, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 472, Potassium (mg) 192, calcium (mg) 131, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 08:56 am   |  Permalink   |  0 Comments  |  Email

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