Beef, Potato & Egg Bake Recipe

4.5 6 6
Beef, Potato & Egg Bake Recipe
Beef, Potato & Egg Bake Recipe photo by Taste of Home
Publisher Photo

Beef, Potato & Egg Bake Recipe

Read Reviews
4.5 6 6
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min.

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

Directions

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.
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.
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

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: 3 lean meat, 1/2 starch.

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBeef, Potato & Egg Bake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Rhoni347 User ID: 6294550 260808
Reviewed Feb. 5, 2017

"I don't always like breakfast casseroles, sometimes they are overcooked, or just flavorless. This one is great! Best one I've made by far. I used fresh spinach since I prefer that and it was still great. I also accidentally dumped a whole bunch of extra onion powder in it and I didn't ruin it. I would use a little more salt and crushed red pepper next time, but otherwise, perfection as is!"

MY REVIEW
hchambers User ID: 7140928 254816
Reviewed Sep. 29, 2016

"Great recipe for a crowd! You can assemble it the day before and bake it when everyone is ready to eat."

MY REVIEW
laurijane User ID: 7815299 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 User ID: 4632834 221251
Reviewed Feb. 23, 2015

"really good!!"

MY REVIEW
melaniekb User ID: 8247795 219833
Reviewed Feb. 5, 2015

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

MY REVIEW
[email protected] User ID: 7040418 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."

Loading Image