Baked Eggs with Creamy Spinach Hash Browns

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  • Ingredients
    4 large EGGS
    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

    Yields: 4 servings

  • Nutritional Information

    Per serving: 1/4 of recipe

    Calories: 224

    Total fat: 15g
    Saturated fat: 7g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 4 g

    Cholesterol: 217 mg
    Sodium: 203 mg
    Carbohydrates: 6 g
    Fiber: 2 g
    Sugar: 3 g
    Protein: 12 g
    Vitamin A: 255 mcg
    Vitamin D: 1 mcg
    Folate: 85 mcg
    Choline: 158 mg
    Calcium: 189 mg
    Iron: 2 mg
    Potassium: 300 mg

    This recipe is an excellent source of protein, vitamin A, folate and choline.


  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.