Description

Whether you serve this for breakfast, brunch, lunch or dinner, this vegetarian dish will be a hit. It's delicious the way that it is, but you can make your own variations to it by adding some breakfast sausage or feta cheese, if you wish.

Ingredients

• 2 c. Ore-Ida Shredded Hash Brown Potatoes, thawed
• 1 c. part-skim shredded mozzarella cheese, divided
• 2 T. olive oil
• 3 garlic cloves, minced
• 1 c. grape or cherry tomatoes, halved
• 3 - 4 c. packed fresh baby spinach
• 4 eggs
• 1/4 c. milk (skim is fine)
• 1/8 t. ground nutmeg, or to taste
• salt and freshly ground pepper, to taste

Steps

1. Preheat oven to 375 degrees. Spray a 9 inch pie plate with cooking spray; press down the potatoes into the pie plate.
2. Bake for 10-11 minutes, until a little crisp; remove from oven; top with 1/2 c. shredded mozzarella; set aside.
3. Heat olive oil in a skillet; add garlic; cook; stir for 30 seconds; stir in tomatoes; cook for 30 seconds. Mix in the spinach; cook 2 - 3 minutes, or until wilted, stirring frequently. Remove from heat; spread over prepared hash browns.