Beef, Potato & Egg Bake

• 1 pound lean ground beef (90% lean)
• 2 teaspoons onion powder
• 1-1/2 teaspoons salt, divided
• 1 teaspoon garlic powder
• 1/2 teaspoon rubbed sage
• 1/2 teaspoon crushed red pepper flakes
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 4 cups frozen shredded hash brown potatoes
• 14 large eggs
• 1 cup fat-free ricotta cheese
• 1/3 cup fat-free milk
• 3/4 to 1 teaspoon pepper
• 3/4 cup shredded Colby-Monterey Jack cheese
• 1-1/3 cups grape tomatoes, halved

1. Preheat oven to 350u0b0. In a large skillet, cook beef with onion powder, 1/2 teaspoon salt, garlic powder, sage and pepper flakes over medium heat 6-8 minutes or until no longer pink, breaking up beef into crumbles; drain. Stir in spinach. Remove from heat.
2. Spread potatoes in a greased 13x9-in. baking dish; top with beef mixture. In a large bowl, whisk eggs, ricotta cheese, milk, pepper and remaining salt; pour over top. Sprinkle with cheese. Top with tomatoes.
3. Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

ground beef, onion powder, salt, garlic, sage, red pepper, spinach, potatoes, eggs, ricotta cheese, milk, pepper, cheese, grape tomatoes

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