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Baked Eggs with Creamy Spinach Hash Browns
Courtesy of The incredible edible egg™
Servings: 4
Prep Time: 10 Min.
Cook Time: 40 Min.
What you need:
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+ 2 c. frozen Southern Style potato hash brown potatoes (12 oz.)
+ 1 c. sliced mushrooms (3 oz.)
+ 1/4 c. water
+ 2 c. baby spinach (2.5 oz.)
+ 1/2 c. sour cream
+ 1/2 c. shredded cheddar cheese (2 oz.), divided
+ 1 tsp. dried dill weed
+ 4 eggs
What to do:
1. Heat oven to 350°F.
2. 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 min. Turn vegetables over; cook, uncovered, until soft, about 6 min.
3. Remove from heat. Add spinach, sour cream, 1/4 c. cheese and dill weed; mix well.
4. Divide mixture evenly among four greased 10-oz. ramekins or custard cups. Press an indentation (about 2-in. diameter) into center of mixture with back of spoon. Place on baking sheet.
5. 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 min.

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Nutritional information:
Calories: 255;   Total Fat: 15g;   Saturated Fat: 8g;   Cholesterol: 237mg;   Total Carbs: 19g;   Fiber: 2g;   Protein: 13g;   Sodium: 206mg;