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Beef, Potato & Egg Bake Recipe
Beef, Potato & Egg Bake Recipe photo by Taste of Home
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Beef, Potato & Egg Bake Recipe

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To keep my family going all morning, I start with lean ground beef and spices, then sneak some spinach into this protein-packed dish. —Jennifer Fisher, Austin, Texas
TOTAL TIME: Prep: 25 min. Bake: 45 min.
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 45 min.
MAKES: 12 servings

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 2 teaspoons onion powder
  • 1-1/2 teaspoons salt, divided
  • 1 teaspoon garlic powder
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon crushed red pepper flakes
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 4 cups frozen shredded hash brown potatoes
  • 14 large eggs
  • 1 cup fat-free ricotta cheese
  • 1/3 cup fat-free milk
  • 3/4 to 1 teaspoon pepper
  • 3/4 cup shredded Colby-Monterey Jack cheese
  • 1-1/3 cups grape tomatoes, halved

Nutritional Facts

1 piece: 218 calories, 11g fat (5g saturated fat), 250mg cholesterol, 489mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 20g protein Diabetic Exchanges: 0 starch, 3 lean meat.

Directions

  1. Preheat oven to 350°. In a large skillet, cook beef with onion powder, 1/2 teaspoon salt, garlic powder, sage and pepper flakes over medium heat 6-8 minutes or until no longer pink, breaking up beef into crumbles; drain. Stir in spinach. Remove from heat.
  2. Spread potatoes in a greased 13x9-in. baking dish; top with beef mixture. In a large bowl, whisk eggs, ricotta cheese, milk, pepper and remaining salt; pour over top. Sprinkle with cheese. Top with tomatoes.
  3. Bake, uncovered, 45-50 minutes or until a knife inserted near the center comes out clean. Let stand 5-10 minutes before serving. Yield: 12 servings.
Originally published as Beef, Potato & Egg Bake in Taste of Home February/March 2015, p62


Reviews for Beef, Potato & Egg Bake

AVERAGE RATING
(4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
laurijane 253761
Reviewed Sep. 6, 2016

"Yes, 14 eggs is correct (note "Test Kitchen Approved" icon and please don't rate until you've at least tried it - thank you). The fresh grape tomatoes give this dish a lovely presentation. I used the entire 15 oz. container of ricotta. Everyone enjoyed the dish and one guest requested the recipe."

MY REVIEW
ekprice 221251
Reviewed Feb. 23, 2015

"really good!!"

MY REVIEW
melaniekb 219833
Reviewed Feb. 5, 2015

"Is the recipe correct?? 14 eggs??"

MY REVIEW
chevstriss@aol.com 218878
Reviewed Jan. 26, 2015

"tried this for an afternoon pot luck - a big hit! This can work for breakfast, brunch, even dinner or midnight snack. Very hearty and feeds alot of diners."

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