Florentine Hash Brown Egg Bake
Florentine Hash Brown Egg Bake
Your family will happily gather around the table when you serve this tasty breakfast egg bake.
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15 min
Prep Time
50 min
Total Time
6
servings Ingredients
4 (2 tablespoons) Land O Lakes® Butter Balls, divided
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, divided
1 cup sliced cremini mushrooms or baby bella mushrooms
1 small (12 cup) onion, chopped
2 cups packed fresh spinach leaves
14 cup Land O Lakes® Half & Half
12 teaspoon salt
14 teaspoon pepper
2 ounces goat cheese, crumbled
How to make
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STEP 1
Heat oven to 425°F. Spray 8-inch square baking dish with nonstick cooking spray; set aside.
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STEP 2
Place 2 Butter Balls into bowl; microwave 10 seconds or just until melted. Add hash browns, Cheddar cheese, Italian seasoning and 1 egg to bowl; mix well. Press mixture onto bottom and up sides of prepared dish. Bake 15 minutes.
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STEP 3
Melt remaining 2 Butter Balls in nonstick skillet over medium heat just until bubbles begin to form. Add mushrooms and onion; cook 2-3 minutes or until onion is softened. Add spinach leaves; cook 30 seconds or until leaves are just wilted.
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STEP 4
Spread vegetables over potato crust.
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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.
480 Calories
34 Fat (g)
230 Cholesterol (mg)
990 Sodium (mg)
29 Carbohydrates (g)
4 Dietary Fiber
16 Protein (g)
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