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Mediterranean Baked Eggs

Mediterranean Baked Eggs

Eggs baked over a mixture of potatoes, mushrooms and spinach are a great brunch idea.

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10 min
Prep Time
50 min
Total Time


2 cups frozen O'Brien hash brown potatoes

1 tablespoon Land O Lakes® Butter

1 medium (3/4 cup) onion, chopped

1 cup sliced mushrooms

1 (6-ounce) bag fresh spinach leaves

6 tablespoons Land O Lakes® Heavy Whipping Cream

1 teaspoon finely chopped fresh garlic

1/2 teaspoon salt

1/4 teaspoon pepper

1 small (1/2 cup) tomato, chopped

4 tablespoons freshly grated Parmesan cheese

2 tablespoons finely chopped fresh basil leaves

4 large Land O Lakes® Eggs

How to make

  1. STEP 1

    Heat oven to 400°F. Butter 4 (8-ounce, 1 1/2-inch deep) individual glass or ceramic baking dishes.

  2. STEP 2

    Spoon 1/2 cup potatoes evenly onto bottom of each baking dish. Bake 15-20 minutes or until potatoes are very lightly browned.

  3. STEP 3

    Melt butter in 12-inch skillet until sizzling; add onions and mushrooms. Cook, stirring occasionally, over medium heat until vegetables are softened. Add spinach leaves; continue cooking, turning spinach often, 4-5 minutes or until spinach is wilted. Add whipping cream, garlic, salt and pepper; continue cooking 1 minute. Add tomato, 2 tablespoons Parmesan cheese and basil.

  4. STEP 4

    Spread mixture over partially cooked potatoes; sprinkle with remaining Parmesan cheese. Using a spoon, make an indentation in center of mixture in each baking dish. Crack 1 egg into each indentation. Bake 18-20 minutes or until yolks are set or yolk temperature reaches 160°F.

Tip #1

FDA guidelines for safe handling instructions recommend cooking eggs until white and yolk are firm.

Nutrition (1 serving)

300 Calories
18 Fat (g)
230 Cholesterol (mg)
540 Sodium (mg)
24 Carbohydrates (g)
4 Dietary Fiber
13 Protein (g)
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