Your family will happily gather around the table when you serve this tasty breakfast egg bake.
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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
Heat oven to 425°F. Spray 8-inch square baking dish with no-stick cooking spray; set aside.
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.
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.
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.
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