Beef, Potato & Egg Bake

Name: Beef, Potato & Egg Bake
Ingredients: 1 pound lean ground beef (90% lean); 2 teaspoons onion powder; 1-1/2 teaspoons salt, divided; 1 teaspoon garlic powder; 1/2 teaspoon rubbed sage; 1/2 teaspoon crushed red pepper flakes; 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry; 4 cups frozen shredded hash brown potatoes; 14 large eggs; 1 cup fat-free ricotta cheese; 1/3 cup fat-free milk; 3/4 to 1 teaspoon pepper; 3/4 cup shredded Colby-Monterey Jack cheese; 1-1/3 cups grape tomatoes, halved

14 ingredients

3 steps

Ingredients

1 pound lean ground beef (90% lean)
2 teaspoons onion powder
1-1/2 teaspoons salt, divided
1 teaspoon garlic powder
1/2 teaspoon rubbed sage
1/2 teaspoon crushed red pepper flakes
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
4 cups frozen shredded hash brown potatoes
14 large eggs
1 cup fat-free ricotta cheese
1/3 cup fat-free milk
3/4 to 1 teaspoon pepper
3/4 cup shredded Colby-Monterey Jack cheese
1-1/3 cups grape tomatoes, halved

Directions

1

Preheat oven to 350°. In a large skillet, cook beef with onion powder, 1/2 teaspoon salt, garlic powder, sage and pepper flakes over medium heat 6-8 minutes or until no longer pink, breaking up beef into crumbles; drain. Stir in spinach. Remove from heat.
2

Spread potatoes in a greased 13x9-in. baking dish; top with beef mixture. In a large bowl, whisk eggs, ricotta cheese, milk, pepper and remaining salt; pour over top. Sprinkle with cheese. Top with tomatoes.
3

Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.