Mediterranean Baked Eggs

• 2 cups frozen O'Brien hash brown potatoes
• 1 tablespoon Land O Lakes Butter
• 1 medium (3/4 cup) onion, chopped
• 1 cup sliced mushrooms
• 1 (6-ounce) bag fresh spinach leaves
• 6 tablespoons Land O Lakes Heavy Whipping Cream
• 1 teaspoon finely chopped fresh garlic
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 small (1/2 cup) tomato, chopped
• 4 tablespoons freshly grated Parmesan cheese
• 2 tablespoons finely chopped fresh basil leaves
• 4 Land O Lakes Eggs

1. Heat oven to 400F.
2. Butter 4 (8-ounce) (1 1/4- to 1 1/2-inch deep) individual glass or ceramic baking dishes.
3. Spoon 1/2 cup potatoes evenly onto bottom of each baking dish.
4. Bake 15-20 minutes or until potatoes are very lightly browned.
5. Melt butter in 12-inch skillet until sizzling; add onions and mushrooms.
6. Cook, stirring occasionally, over medium heat until vegetables are softened.
7. Add spinach leaves; continue cooking, turning spinach often, 4-5 minutes or until spinach is wilted.
8. Add whipping cream, garlic, salt and pepper; continue cooking 1 minute.
9. Add tomato, 2 tablespoons Parmesan cheese and basil.
10. Spread mixture over partially cooked potatoes; sprinkle with remaining Parmesan cheese.
11. Using a spoon, make an indentation in center of mixture in each baking dish.
12. Crack 1 egg into each indentation.
13. Bake 18-20 minutes or until yolks are set or yolk temperature reaches 160F.

frozen obrien hash brown potatoes, butter, onion, mushrooms, fresh spinach leaves, cream, fresh garlic, salt, pepper, tomato, parmesan cheese, fresh basil, o lakes eggs

Taken from www.landolakes.com/recipe/3505/mediterranean-baked-eggs (may not work)