Baked Eggs with Creamy Spinach Hash Browns
2 cups frozen southern-style hash brown potatoes (12 oz.) 1 cup sliced mushrooms (3 oz.) 1/4 cup water 2 cups baby spinach (2.5 oz.) 1/2 cup sour cream 1/2 cup shredded Cheddar cheese (2 oz.), DIVIDED 1 tsp. dried dill weed 4 EGGS
- Nutritional Information
Excellent Source: Protein, Vitamin A and Choline
Good Source: Vitamin D, Dietary Fiber and Calcium
Total Fat: 14 g
Saturated fat: 7 g
Polyunsaturated fat: 1 g
Monounsaturated fat: 4 g
Cholesterol: 213 mg
Sodium: 242 mg
Carbohydrates: 20 g
Dietary Fiber: 2 g
Protein: 13 g
Vitamin A: 1361.5 IU
Vitamin D: 49 IU
Folate: 30.5 mcg
Calcium: 173.1 mg
Iron: 1.6 mg
Choline: 135.5 mg
HEAT oven to 350°F. COAT large nonstick skillet with cooking spray; heat over medium-high heat until hot. ADD potatoes, mushrooms and water; mix and spread in even layer. COOK, covered, 8 minutes. TURN vegetables over; cook, uncovered, until soft, about 6 minutes.
REMOVE from heat. ADD spinach, sour cream, 1/4 cup cheese and dill weed; mix well.
DIVIDE mixture evenly among four greased 10-oz. ramekins or custard cups. PRESS an indentation (about 2-inch diameter) into center of mixture with back of spoon. PLACE on baking sheet.
BREAK AND SLIP an egg into each indentation. SPRINKLE with remaining cheese. BAKE in 350°F oven until whites are completely set and yolks begin to thicken but are not hard, 25 to 30 minutes.
This easy egg bake is filled with Cheddar cheese, mushrooms, sour cream and a touch of dill. It is a terrific recipe for brunch, holidays and entertaining.