Florentine Egg Bake Recipe
- 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
- 1. 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.
- 2. 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.
- 3. 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. Sprinkle with basil. Yield: 8 servings.
1 slice: 391 calories, 21g fat (9g saturated fat), 253mg cholesterol, 714mg sodium, 28g carbohydrate (3g sugars, 2g fiber), 23g protein.
Reviews for Florentine Egg Bake
"This is really tasty and easy to make - and good for you too with all the spinach"