Florentine Egg Bake Recipe

30 Jan

photo by Taste of Home
Total Time: Prep: 30 min. Bake: 50 min. + standing
Makes: 8 servings

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.


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


In a large bowl, combine the hash browns and oil. Press into a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 350° for 25-30 minutes or until edges are golden brown.

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.

Bake, uncovered, for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 10-15 minutes before cutting. Sprinkle with basil. Yield: 8 servings.

Originally published as Florentine Egg Bake in Quick Cooking May/June 2005, p31

Nutritional Facts

1 slice: 391 calories, 21g fat (9g saturated fat), 253mg cholesterol, 714mg sodium, 28g carbohydrate (3g sugars, 2g fiber), 23g protein.

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Posted by on January 30, 2017 in breakfast, brunch



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