Florentine Hash Brown Egg Bake

Florentine Hash Brown Egg Bake
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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

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

Directions

  1. Heat oven to 425°F. Spray 8-inch square baking dish with no-stick cooking spray; set aside.
  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. 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. Spread vegetables over potato crust.
  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.

Recipe Tips

Nutrition Facts (1 serving)

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

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