Florentine Egg Bake

Name: Florentine Egg Bake
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

13 ingredients

3 steps

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.