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Florentine Egg Bake

 Florentine Egg Bake
This flavorful breakfast bake comes together quickly using handy convenience foods, including refrigerated hash browns, biscuit mix and store-bought pesto. For a seafood variation, replace the ham with crabmeat.
8 ServingsPrep: 30 min. Bake: 50 min. + standing


  • 1 package (20 ounces) refrigerated shredded hash brown potatoes
  • 1 tablespoon olive oil
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 4 ounces Swiss cheese, cubed
  • 4 ounces thinly sliced deli ham, coarsely chopped
  • 8 eggs, lightly beaten
  • 1/2 cup buttermilk
  • 1 tablespoon prepared pesto
  • 1 cup biscuit/baking mix
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/2 cups shredded Asiago cheese
  • 2 tablespoons minced fresh basil


  • In a large bowl, combine the hash browns and oil. Press into a 13-in.
  • x 9-in. baking dish coated with cooking spray. Bake at 350° for
  • 25-30 minutes or until edges are golden brown.
  • Combine the spinach and Swiss cheese; sprinkle over crust. Top with
  • ham. In a large bowl, whisk the eggs, buttermilk and pesto. Combine
  • the biscuit mix, salt and pepper; add to egg mixture. Stir in the
  • Asiago cheese. Pour over ham.
  • Bake, uncovered, for 25-30 minutes or until a knife inserted near the

2 of 2

Florentine Egg Bake (continued)

Directions (continued)

  • center comes out clean. Let stand for 10-15 minutes before cutting.
  • Sprinkle with basil. Yield: 8 servings.
Nutritional Facts: 1 serving (1 slice) equals 391 calories, 21 g fat (9 g saturated fat), 253 mg cholesterol, 714 mg sodium, 28 g carbohydrate, 2 g fiber, 23 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.