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


  1. 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.
  2. REMOVE from heat.  ADD spinach, sour cream, 1/4 cup cheese and dill weed; mix well.
  3. 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.
  4. 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 Info

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. 

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