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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 8 |
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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 13-in. x 9-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 near the center comes out clean. Let stand for 10-15 minutes before cutting. Sprinkle with basil. Yield: 8 servings.
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