Mediterranean Baked Eggs

Mediterranean Baked Eggs
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Eggs baked over a mixture of potatoes, mushrooms and spinach are a great brunch idea.
10 min
Prep Time
50 min
Total Time
4 servings

Ingredients

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

Directions

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

Recipe Tips

Nutrition Facts (1 serving)

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

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