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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.
  • Total Time
    Prep: 30 min. Bake: 50 min. + standing
  • Makes
    8 servings

Ingredients

  • 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

Directions

  • In a large bowl, combine the hash browns and oil. Press into a 13x9-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 in the center comes out clean. Let stand for 10-15 minutes before cutting. Sprinkle with basil.
Nutrition Facts
1 slice: 391 calories, 21g fat (9g saturated fat), 253mg cholesterol, 714mg sodium, 28g carbohydrate (3g sugars, 2g fiber), 23g protein.

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Average Rating:
  • bonito15
    Sep 11, 2016

    This is really tasty and easy to make - and good for you too with all the spinach