Florentine Hash Brown Egg Bake

• 2 Land O Lakes Italian Herb Saute Express squares
• 1 (20-ounce) package refrigerated hash brown potatoes
• 1 cup shredded Cheddar cheese
• 6 Land O Lakes Eggs
• 1 cup sliced crimini mushrooms
• 1 small (1/2 cup) onion, chopped
• 2 cups packed spinach leaves
• 1/4 cup Land O Lakes Half & Half
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 ounces goat cheese, crumbled

1. Heat oven to 425 degrees F. Spray 8-inch square baking dish with no-stick cooking spray; set aside.
2. Place 1 Saute Express square into bowl; microwave 5 seconds or just until softened.
3. Add hash browns, Cheddar cheese and 1 egg to bowl; mix well.
4. Press mixture onto bottom and up sides of prepared dish.
5. Bake 15 minutes.
6. Melt remaining Saute Express square in nonstick skillet over medium heat just until bubbles begin to form.
7. Add mushrooms and onions; cook 2-3 minutes or until onions are softened.
8. Add spinach leaves; cook 30 seconds or until leaves are just wilted.
9. Spread vegetables over potato crust.
10. Combine remaining eggs, half & half, salt and pepper in bowl; beat with whisk until well mixed.
11. Pour mixture over vegetables.
12. Bake 14-16 minutes or until eggs are set.
13. Top with crumbled goat cheese.
14. Bake 2-3 minutes or until cheese is softened.

o lakes italian, potatoes, cheddar cheese, o lakes eggs, crimini mushrooms, onion, salt, pepper, goat cheese

Taken from www.landolakes.com/recipe/4151/florentine-hash-brown-egg-bake (may not work)