Spinach Potato Pie
Recipe by: Taste of Home Magazine
Make this dish for breakfast or dinner!
Ingredients
- 5 Eggland’s Best Eggs (Large), lightly beaten
- 4 cups frozen shredded hash brown potatoes
- 2 cups chopped fresh spinach
- 3/4 cup chopped red onion
- 1/2 cup 2% cottage cheese
- 7 bacon strips, cooked and crumbled
- 3 green onions, chopped
- 4 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon hot pepper sauce
- 3 plum tomatoes, sliced
- 1/2 cup shredded Parmesan cheese
Preparation
Preheat oven to 350°F.
In a large bowl, combine the first 11 ingredients and pour into a greased 9-in. pie plate. Bake for 40 minutes.
Arrange tomatoes over top; sprinkle with Parmesan cheese. Bake 15-20 minutes longer or until a knife inserted near the edge comes out clean.
Let stand 5 minutes before cutting.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 283 |
| Fat | 10 g |
| Saturated Fat | 4 g |
| Cholesterol | 159 mg |
| Sodium | 592 mg |
| Carbohydrates | 32 g |
| Dietary Fiber | 4 g |
| Protein | 17 g |
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