Baked Hashbrowns with Cheesy Eggs and Veggies
The Gourmet Farm Girl
10 – 12 eggs (depending on the size of your ramekin)
3-4 tablespoons milk
4 tablespoons butter
1- 20 oz. package fresh hash brown potatoes
2 cups shredded mild cheddar cheese blend
2-3 green onions chopped
2 cups chopped fresh spinach
I used four 4 1/2 inch ramekins
Preheat oven to 400 degrees
Spray ramekin with cooking oil and press the hash browns into the dish to form a crust; leaving it hollow in the middle. Place 1 tablespoon butter in the middle of each shell. Place ramekins on a heavy cooking sheet and bake for 25-30 minutes till the hash browns get brown and semi-crunchy. (The edges will get dark)
In a medium size mixing bowl beat eggs and milk; stir in cheese blend, onions and spinach.
Remove ramekins from oven and pour the egg mixture into each baked crust; return to oven and bake for an additional 30-35 minutes till eggs are cooked.
Time saver; place the ramekins in the microwave and cook for 2-3 minutes till eggs are cooked through.
Top with additional cheese, crumbled bacon, sour cream or salsa.
Can substitute other vegetables or a different cheese blend to your liking.
Very good with bacon or ham added