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


2 tablespoons Land O Lakes® Butter
1 (20-ounce) package refrigerated hash brown potatoes
1 cup shredded Cheddar cheese
2 teaspoons Italian seasoning
1 cup sliced cremini or baby bella mushrooms
1 small (1/2 cup) onion, chopped
1/4 cup finely chopped red bell pepper
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 tablespoon butter into bowl; microwave 10 seconds or until melted.  Add hash browns, Cheddar cheese, 1 egg and 1/2 teaspoon Italian seaoning; mix well. Press mixture onto bottom and up sides of prepared dish. Bake 15 minutes.

Melt remaining 1 tablespoon butter in nonstick skillet over medium heat until sizzling. Add mushrooms, onions and bell peppers; cook 3-5 minutes or until onions and peppers are softened. Add spinach leaves; cook 30 seconds or until leaves are just wilted.

Spread vegetables over potato crust.

Combine remaining eggs, half & half, remaining Italian seasoning, 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: 480

Fat: 34g

Cholesterol: 230mg

Sodium: 990mg

Carbohydrates: 29g

Dietary Fiber: 4g

Protein: 16g

Recipe #16178©2014Land O'Lakes, Inc.

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