Description

Indulge in the delightful flavors of Hashbrowns, Spinach and Tomato Pie, a perfect dish for any brunch gathering or cozy family breakfast. This scrumptious pie features a crispy hashbrown crust topped with vibrant spinach, juicy tomatoes, and a cheesy egg mixture that creates a satisfying meal for any time of day. The combination of fresh ingredients not only makes it delicious but also nutritious. Easy to prepare and great for meal prep, this Hashbrowns, Spinach and Tomato Pie is sure to become a favorite in your home!

Ingredients

Scale

2 cups thawed Ore-Ida Shredded Hash Brown Potatoes
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 packed fresh baby spinach
4 eggs
¼ cup milk
Salt and black pepper (to taste)

Instructions

Preheat the oven to 375°F.
Spray a pie plate with cooking spray and press the thawed hash browns into the bottom evenly. Bake for 9 minutes.
In a skillet over medium heat, sauté minced garlic in olive oil until fragrant. Add halved tomatoes and cook briefly before stirring in spinach until wilted.
Spread the vegetable mixture over the baked hashbrown crust. In a bowl, whisk together eggs, milk, salt, and pepper; pour over the vegetables.
Top with remaining mozzarella cheese and bake for 30 to 35 minutes until golden brown.
Let cool for about 10 minutes before slicing.

Nutrition

Serving Size: 1 slice (130g)
Calories: 230
Sugar: 2g
Sodium: 380mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 10g
Cholesterol: 150mg

Keywords: Feel free to customize by adding other vegetables like bell peppers or mushrooms. For added flavor, consider using different cheeses such as feta or goat cheese.