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Baked Eggs with Creamy Spinach Hash Browns

Baked Eggs with Creamy Spinach Hash Browns
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.
Prep Time:  10 minutes
Cook Time:  40-45 minutes
Servings:  4 servings

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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


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


Nutrition Information

Per Serving

Excellent Source: Protein, Vitamin A and Choline

Good Source: Vitamin D and Calcium

Calories: 259

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

Vitamin C: 5.2 mg
Vitamin E: 1 IU
Trans Fat: 0 g
Sugars: 2 g
Potassium: 325.6 mg
Magnesium: 15.2 mg
Selenium: 20 mcg
Phosphorus: 215.3 mg
Vitamin B12: 0.6 mcg
Vitamin K: 1 mcg
Vitamin B6: 0.1 mg
Copper: 0.1 mg
Vitamin B1 - Thiamin: 0.1 mg
Manganese: 0 mg
Zinc: 1.3 mg
Vitamin B2 - Riboflavin: 0.4 mg
Vitamin B3 - Niacin: 3 mg
Omega 3: 0.2 g
Omega 6: 1 g

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