Baked Eggs with Creamy Spinach Hash Browns
Hash browns, eggs, and vegetables are conveniently contained in cup-size portions.
Ingredients
- 2 cups frozen southern-style hash brown potatoes
- 1 cup sliced mushrooms
- 1/4 cup water
- 2 cups baby spinach
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese, divided
- 1 tsp dried dill weed
- 4 eggs
Directions
- Heat oven to 350°F. Coat large non-stick skillet with cooking spray; heat over medium-high heat until hot. Add potatoes, mushrooms, and water; mix and spread in even layer. Cook, covered, 8 minutes. Turn vegetables over; cook, uncovered, until soft, about 6 minutes.
- Remove from heat. Add spinach, sour cream, 1/4 cup cheese, and dill weed; mix well.
- Divide mixture evenly among four greased 10-oz. ramekins or custard cups. Press an indentation (about 2-inch diameter) into center of mixture with back of spoon. Place on baking sheet.
- Break and slip an egg into each indentation. Sprinkle with remaining cheese. Bake in 350°F oven until whites are completely set and yolks begin to thicken but are not hard, 25 to 30 minutes.
Nutrition Facts
Calories 360
Calories from Fat 210 (58%)
(36%)Total Fat 23g
(57%)Saturated Fat 11g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
(74%)Cholesterol 221mg
(9%)Sodium 204mg
(16%)Potassium 560mg
Total Carbohydrate 24g
(9%)Dietary Fiber 2g
Sugars 3g
Sugar Alcohols 0g
(27%)Protein 14g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.