Prep Time: 10 Mins
Cook Time: 40 Mins
Makes: 4 Servings
2 cups frozen Southern-style hash brown potatoes (12 oz.)
1 cup sliced mushrooms (3 oz.)
1/4 cup water
2 cups baby spinach (2.5 oz.)
1/2 cup sour cream
1/2 cup shredded Cheddar cheese (2 oz.), DIVIDED
1 tsp. dried dill weed
- HEAT oven to 350°F. COAT large nonstick 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 information per serving (1/4 of recipe):
259 calories; 14 g total fat; 7 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 213 mg cholesterol; 242 mg sodium; 20 g carbohydrate; 2 g dietary fiber; 13 g protein; 1,361.5 IU Vitamin A; 49.0 IU Vitamin D; 30.5 mcg folate; 173.1 mg calcium; 1.6 mg iron; 135.5 mg choline.