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Baked Eggs with Creamy Spinach Hash Browns

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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.

Ingredients

Units Scale
  • 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

  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.

Nutrition

Find it online: https://goingmywayz.com/baked-eggs-creamy-spinach-hash-browns/