Baked Eggs With Creamy Spinach Hash Browns

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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


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.

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