Florentine Egg Bake

• 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

1. In a large bowl, combine the hash browns and oil. Press into a 13x9-in. baking dish coated with cooking spray. Bake at 350u0b0 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.

potatoes, olive oil, spinach, swiss cheese, deli ham, eggs, buttermilk, pesto, biscuitbaking mix, salt, pepper, cheese, fresh basil

Taken from www.tasteofhome.com/recipes/florentine-egg-bake/ (may not work)