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Florentine Hash Brown Egg Bake
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2 tablespoons Land O Lakes® Butter

1 (20-ounce) package refrigerated hash brown potatoes

4 ounces (1 cup) Land O Lakes® Sharp Cheddar Farmstyle Cut Shredded 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 nonstick 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.

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