Florentine Hash Brown Egg Bake

Florentine Hash Brown Egg Bake

Your family will happily gather around the table when you serve this tasty breakfast egg bake.

15 min. prep time
6 servings
000 Ratings


1 (20-ounce) package refrigerated hash brown potatoes
1 cup shredded Cheddar cheese
1 cup sliced crimini mushrooms
1 small (1/2 cup) onion, chopped
2 cups packed spinach leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2 ounces goat cheese, crumbled


Heat oven to 425ºF. Spray 8-inch square baking dish with no-stick cooking spray; set aside.

Place 1 Sauté Express® square into bowl; microwave 5 seconds or just until softened.

Add hash browns, Cheddar cheese and 1 egg to bowl; mix well. Press mixture onto bottom and up sides of prepared dish. Bake 15 minutes.

Melt remaining Sauté Express® square in nonstick skillet over medium heat just until bubbles begin to form. Add mushrooms and onions; cook 2-3 minutes or until onions are softened. Add spinach leaves; cook 30 seconds or until leaves are just wilted. Spread vegetables over potato crust.

Combine remaining eggs, half & half, salt and pepper in bowl; beat with whisk until well mixed. Pour mixture over vegetables. Bake 14-16 minutes or until eggs are set. Top with crumbled goat cheese. Bake 2-3 minutes or until cheese is softened.

Nutrition Facts (1 serving)

Calories: 350

Fat: 22g

Cholesterol: 230mg

Sodium: 630mg

Carbohydrates: 21g

Dietary Fiber: 2g

Protein: 17g

Recipe #16178©2014Land O'Lakes, Inc.

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