Breakfast

Herbed Egg Potato Bake is for Breakfast.

Herbed Egg Potato Bake takes 20 minutes to prepare.

Herbed Egg Potato Bake takes 65 minutes to cook.

Herbed Egg Potato Bake makes 6 servings.

The ingredients for Herbed Egg Potato Bake are:

16 oz frozen diced has brown potatoes, thawed
1 Tablespoon butter
1 small onion, chopped
4 oz can mushroom stems and peices, drained
6 eggs
3/4 cup half and half
3 Tablespoons snipped fresh parsley
1 Tablespoon snipped chives
1/2 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/8 teasoon black pepper
1/8 teaspoon cayenne pepper
1/2 cup shredded Monterey Jack Cheese

Here is how you make Herbed Egg Potato Bake:

Spray an 8x8x2 baking dish. Layer hash browns in dish, building up sides. Set aside.In a medium skillet, melt the better.k Add onion and cook til tender. Spoon over hash browns. Add mushroom pieces. Set aside.Beat eggs. Beat in half and half, parsley, chives, basil, salt, dry mustard, black pepper and cayenne. Carefully pour egg mixture over onion mixture. Bake covered at 325 for 30 minutes. Uncover and bake 35 minutes or until knife inserted near the center comes out clean. Sprinkle with cheese. Let stand for 10 minutes.Number of Servings: 6Recipe submitted by SparkPeople user MAMOOAUG.

The nutritional information for Herbed Egg Potato Bake is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 199.7

• Total Fat: 9.9 g
• Cholesterol: 200.5 mg
• Sodium: 416.7 mg
• Total Carbs: 17.4 g
• Dietary Fiber: 1.5 g
• Protein: 10.6 g