2 c. frozen Southern Style potato hash brown potatoes (12 oz.) 1 c. sliced mushrooms (3 oz.) 1/4 c. water 2 c. baby spinach (2.5 oz.) 1/2 c. sour cream 1/2 c. shredded cheddar cheese (2 oz.), divided 1 tsp. dried dill weed 4 eggs
What to do:
1. Heat oven to 350°F. 2. Coat large nonstick skillet with cooking spray; heat over medium-high heat until hot. Add potatoes, mushrooms and water; mix and spread in even layer. Cook, covered, 8 min. Turn vegetables over; cook, uncovered, until soft, about 6 min. 3. Remove from heat. Add spinach, sour cream, 1/4 c. cheese and dill weed; mix well. 4. Divide mixture evenly among four greased 10-oz. ramekins or custard cups. Press an indentation (about 2-in. diameter) into center of mixture with back of spoon. Place on baking sheet. 5. Break and slip an egg into each indentation. Sprinkle with remaining cheese. Bake in 350°F oven until whites are completely set and yolks begin to thicken but are not hard, 25 to 30 min.
"For more ways to enjoy The incredible edible egg™, visit incredibleegg.org"