Mediterranean Baked Eggs

Mediterranean Baked Eggs

Eggs baked over a mixture of potatoes, mushrooms and spinach are a great brunch idea.

10 min. prep time
4 servings
000 Ratings


2 cups frozen O'Brien hash brown potatoes
1 medium (3/4 cup) onion, chopped
1 cup sliced mushrooms
1 (6-ounce) bag fresh spinach leaves
1 teaspoon finely chopped fresh garlic
1/2 teaspoon salt
1/4 teaspoon pepper
1 small (1/2 cup) tomato, chopped
4 tablespoons freshly grated Parmesan cheese
2 tablespoons finely chopped fresh basil leaves


Heat oven to 400°F. Butter 4 (8-ounce) (1 1/4- to 1 1/2-inch deep) individual glass or ceramic baking dishes.

Spoon 1/2 cup potatoes evenly onto bottom of each baking dish. Bake 15-20 minutes or until potatoes are very lightly browned.

Melt butter in 12-inch skillet until sizzling; add onions and mushrooms. Cook, stirring occasionally, over medium heat until vegetables are softened. Add spinach leaves; continue cooking, turning spinach often, 4-5 minutes or until spinach is wilted. Add whipping cream, garlic, salt and pepper; continue cooking 1 minute. Add tomato, 2 tablespoons Parmesan cheese and basil.

Spread mixture over partially cooked potatoes; sprinkle with remaining Parmesan cheese. Using a spoon, make an indentation in center of mixture in each baking dish. Crack 1 egg into each indentation. Bake 18-20 minutes or until yolks are set or yolk temperature reaches 160°F.

Nutrition Facts (1 serving)

Calories: 300

Fat: 18g

Cholesterol: 230mg

Sodium: 540mg

Carbohydrates: 24g

Dietary Fiber: 4g

Protein: 13g

Recipe #15398©2012Land O'Lakes, Inc.

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