Beef, Potato & Egg Bake
TOTAL TIME: Prep: 25 min. Bake: 45 min.
YIELD: 12 servings.
To keep my family going strong throughout the day, I start with lean ground beef and spices, then sneak some spinach into this protein-packed dish. —Jennifer Fisher, Austin, Texas
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
-
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; crumble beef; 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 in the center comes out clean. Let stand 5-10 minutes before serving.
Nutrition 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.
© 2024 RDA Enthusiast Brands, LLC