Egg & Spinach Casserole

You can use reduced-calorie ingredients if calories are an issue – but the traditional versions also work.

1/2 c. chopped onion (about 1 medium)

1 tbs. reduced-calorie margarine

3 c. frozen shredded hash brown potatoes

1/2 tsp. herb seasoning mix

1/2 tsp. salt

1 package (10 ounces) frozen chopped spinach, thawed

1/4 c. shredded low-fat Swiss cheese

1/2 c. low-fat sour cream

8 eggs

Heat oven to 350 degrees. Cook onion in margarine in 10-inch skillet over medium heat until softened, stirring occasionally. Stir in frozen potatoes, seasoning mix, salt, and spinach. Cook about 3 minutes, stirring constantly, just until potatoes are thawed. Stir in cheese and sour cream. Spread in ungreased square baking dish, 8x8x2 inches.

Make 6 indentations in potato mixture with back of spoon; break 1 egg into each indentation. Sprinkle with pepper if desired. Bake uncovered 30 to 35 minutes or until eggs are of desired doneness.

6 servings