Florentine Egg Bake

Name: Florentine Egg Bake
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 8
Cuisine: Global
Ingredients: 355 milliliters shredded Asiago cheese; 237 milliliters biscuit/baking mix; 118 milliliters buttermilk; 113 grams thinly sliced deli ham, coarsely chopped; 8 eggs, lightly beaten; 2 Tbsps minced fresh basil; 567 grams package refrigerated shredded hash brown potatoes; 1 Tbsp olive oil; 0 teaspoons pepper; 1 Tbsp prepared pesto; 0 teaspoons salt; 283 grams package frozen chopped spinach, thawed and squeezed dry; 113 grams Swiss cheese, cubed

Florentine Egg Bake requires approximately 1 hour and 20 minutes from start to finish. This recipe makes 8 servings with 391 calories, 24g of protein, and 22g of fat each. This recipe covers 26% of your daily requirements of vitamins and minerals. A mixture of olive oil, pesto, buttermilk, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

In a large bowl, combine the hash browns and oil. Press into a 13-in. x 9-in. baking dish coated with cooking spray.

Ingredients you will need

Cooking Spray

Hash Browns

Cooking Oil

Equipment you will use

Baking Pan

Bowl

Bake at 350° for 25-30 minutes or until edges are golden brown.

Equipment you will use

Oven

Combine the spinach and Swiss cheese; sprinkle over crust. Top with ham. In a large bowl, whisk the eggs, buttermilk and pesto.

Ingredients you will need

Swiss Cheese

Buttermilk

Spinach

Crust

Pesto

Egg

Ham

Equipment you will use

Whisk

Bowl

Combine the biscuit mix, salt and pepper; add to egg mixture. Stir in the Asiago cheese.

Ingredients you will need

Salt And Pepper

Asiago Cheese

Biscuit Mix

Egg

Pour over ham.

Ingredients you will need

Ham

Bake, uncovered, for 25-30 minutes or until a knife inserted near the center comes out clean.

Equipment you will use

Oven

Knife

Let stand for 10-15 minutes before cutting.

Sprinkle with basil.

Ingredients you will need

Basil

Equipment

Ingredients

Servings:

355milliliters

shredded Asiago cheese 237milliliters

biscuit/baking mix 118milliliters

buttermilk 113grams

thinly sliced deli ham, coarsely chopped 8

eggs, lightly beaten 2Tbsps

minced fresh basil 567grams

package refrigerated shredded hash brown potatoes 1Tbsp

olive oil 0teaspoons

pepper 1Tbsp

prepared pesto 0teaspoons

salt 283grams

package frozen chopped spinach, thawed and squeezed dry 113grams

Swiss cheese, cubed

Recommended wine: Cream Sherry, Madeira, Prosecco

Cream Sherry, Madeira, and Prosecco are my top picks for Florentine Cookie. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.