Florentine Hash Brown Egg Bake
Florentine Hash Brown Egg Bake Image

Florentine Hash Brown Egg Bake

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

6
servings
15 min
PREP TIME
50 min
TOTAL TIME

Ingredients

2 tablespoons Land O Lakes® Butter

1 (20-ounce) package refrigerated hash brown potatoes

1 cup shredded Cheddar cheese

2 teaspoons Italian seasoning

6 large Land O Lakes® Eggs

1 cup sliced crimini mushrooms or baby bella mushrooms

1 small (1/2 cup) onion, chopped

2 cups packed spinach leaves

1/4 cup Land O Lakes® Half & Half

1/2 teaspoon salt

1/4 teaspoon pepper

2 ounces goat cheese, crumbled

How to make

  1. STEP 1

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

  2. STEP 2

    Place 1 tablespoon butter into bowl; microwave 10 seconds or just until melted. 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.

  3. STEP 3

    Melt remaining 1 tablespoon butter 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.

  4. STEP 4

    Spread vegetables over potato crust.

  5. STEP 5

    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

480Calories
34Fat (mg)
230Cholesterol (mg)
990Sodium (mg)
29Carbohydrates (g)
4Dietary Fiber
16Protein (g)

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