Florentine Egg Bake

Total Time Prep: 30 min. Bake: 50 min. + standing
Yield 8 servings
Contest Winner
Test Kitchen Approved
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.

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

  1. 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.
  2. 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.
  3. 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.

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.
Recipe Creator

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