Florentine Egg Bake
Jen Trausch
ingredients
- 1 pkg (20oz) shredded hashbrown potatoes
- 1 Tbsp olive oil
- 1 pkg (10oz) frozen chopped spinach, thawed and drained.
- 4 ounces swiss cheese, cubed
- 4 ounces thinly sliced deli ham, coarsely chopped.
- 8 eggs
- 1/2 cup buttermilk
- 1 Tbsp prepared pesto
- 1 cup biscuit/baking mix
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 1/2 cups shredded Asiago cheese
directions
- 1
Preheat oven to 350°F.
- 2
In a large bowl, combine the hashbrowns and oil. Press into a 13x9x2 inch baking dish coated with nonstick cooking spray. Bake at 350°F for 25-30 minutes or until edges are golden brown.
- 3
Combine the spinach and swiss chesse; sprinkle ove the hashbrown crust. Top with ham. In a large mixing bowl, whisk the eggs, buttermilk and pesto. Combine the biscuit mix, salt and pepper; add to the egg mixture. Stir inthe Asaigo cheese. Pour over ham.
- 4
Bake, uncovered, for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 10-15 minutes before cutting.
Source: Jen Trausch
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