BAKED POTATO EGGS

2 cups frozen Southern-style hash brown potatoes (about 12 oz.)
1 cup sliced fresh mushrooms (about 3 oz.)
1/4 cup water
2 cups fresh baby spinach or chopped fresh spinach leaves (about 2.5 oz.)
1/2 cup reduced-fat sour cream
1/2 cup (2 oz.) shredded reduced-fat Cheddar cheese, divided use
1 teaspoon dried dill weed or 2 teaspoons dried chives
4 eggs

Preheat oven to 350 degrees F.

Evenly coat 10-inch omelet pan or skillet with cooking spray. Heat over medium-high heat until just hot enough to sizzle a drop of water. Add potatoes, mushrooms and water. Spread in even layer. Cover and cook 8 minutes. Remove cover. Turn potatoes. Cook, uncovered, until vegetables are soft, about 6 minutes.

Spoon into medium mixing bowl. Add spinach, sour cream, 1/4 cup of the cheese and the dill. Stir until well blended.

Evenly coat 4 (10-inch) custard cups with spray. Place on baking sheet or jelly roll pan. Spoon about 3/4 cup of the potato mixture into each cup.

With back of spoon, make indentation in potato mixture in each cup. Break and slip an egg into each indentation. Sprinkle each egg with 1 tablespoon of the remaining 1/4 cup cheese.

Bake in preheated 350 degree F oven until whites are completely set and yolks begin to thicken but are not hard, about 25 to 30 minutes.

Makes 4 servings
Source: the American Egg Board