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Baked Eggs with Creamy Spinach Hash Browns

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Prep Time: 10 minutes
Cook Time: 40 to 45 minutes
Makes: 4 servings

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What You Need

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

Here’s How

  1. 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.
  2. REMOVE from heat. ADD spinach, sour cream, 1/4 cup cheese and dill weed; mix well.
  3. 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.
  4. 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.

Video Demonstration

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Watch a video demonstration by Chef Jeffrey Saad.

See how easy it is to make BREAKFAST BAKED EGGS. Also, check out some of our great variations!

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Enjoy

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Nutrition Information

Per Serving

Excellent Source: protein, vitamin A and choline

Good Source: fiber and calcium

calories: 259
total fat: 14g
saturated fat: 7g
polyunsaturated fat: 1g
monounsaturated fat: 4g
cholesterol: 213mg
sodium: 242mg
carbohydrates: 20g
dietary fiber: 2g
protein: 13g
vitamin A: 1,361.5IU
vitamin D: 49.0IU
folate: 30.5mcg
calcium: 173.1mg
iron: 1.6mg
choline: 135.5mg

vitamin C: 5.2mg
vitamin E: 1.0IU
trans fat: 0g
sugars: 2g
potassium: 325.6mg
magnesium: 15.2mg
selenium: 20.0mcg
phosphorus: 215.3mg
vitamin B12: 0.6mcg
vitamin K: 1.0mcg
vitamin B6: 0.1mg
copper: 0.1mg
vitamin B1 - thiamin: 0.1mg
manganese: 0mg
zinc: 1.3mg
vitamin B2 - riboflavin: 0.4mg
vitamin B3 - niacin: 3.0mg
omega 3: 0.2g
omega 6: 1.0g

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