Hash Browns, Spinach and Tomato Pie
A crisp hash brown crust holds tender spinach, juicy tomatoes, eggs, and melted mozzarella in this simple breakfast pie.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 2 cups shredded hash brown potatoes thawed
- 1 cup part-skim shredded mozzarella cheese divided
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 cup grape tomatoes halved
- 3 to 4 cups fresh baby spinach packed
- 4 eggs
- 1/4 cup milk
- 1/8 teaspoon ground nutmeg or to taste
- to taste salt and freshly ground black pepper
Instructions
Instructions
- Preheat oven to 375˚F.
- Spray a 9-inch pie plate with cooking spray; press down the Shredded Hash Brown Potatoes into the pie plate.
- Bake for 9 minutes; remove from oven top with 1/2-cup shredded mozzarella and set aside.
- Heat olive oil in a skillet. Add garlic and cook and stir for 20 seconds.
- Stir in the tomatoes and continue to cook for 30 seconds.
- Mix in the spinach and cook for 2 more minutes or until wilted, stirring frequently.
- Remove from heat and spread over the hashbrowns.
- In a mixing bowl, whisk together eggs, milk, nutmeg, salt and pepper; whisk until thoroughly combined. Pour it over the spinach and tomatoes.
- Sprinkle the remaining shredded mozzarella over the pie.
- Bake for 30 to 35 minutes, or until top is golden brown.
- Let cool for 10 minutes before cutting.