Tasty 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. Everyone asks for this recipe when I make these simple eggs.
Shirred eggs, also known as baked eggs, are eggs that have been baked in a flat-bottomed dish; the name originates from the type of dish in which it was traditionally baked. Shirred eggs are considered a simple and reliable dish that can be easily varied and expanded upon. wikipedia
Baked eggs will continue to cook a little more once they are removed from the oven. Times can vary by a minute or two depending on your baking pan. Don’t overcook the eggs. This is an easy recipe. It isn’t complicated or difficult to make, so anyone from high school students, college students, or those simply new to cooking can make eggs with success. Mix and match this recipe a million times to change it up and still just spend a couple of bucks.
Not what you are looking for? Try these other great Breakfast recipes:
- Yukon Gold Cinnamon Rolls
- Diabetic Friendly Breakfast – Vegetable Omelet
- Healthy Quinoa Hash Browns and Turkish Eggs
- Chilaquiles Casserole
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
- Cook Time: :45
- Total Time: :55
- Yield: 4 1x
- Category: Breakfast
- Method: Stove Top
Ingredients
- 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
Instructions
- 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.
Nutrition
- Serving Size: 4