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 50 min.total time
6 servings
000 Ratings

Ingredients

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

Directions

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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