Egg-potato Florentine

Breakfast-Brunch
Temps de cuisson: 55 minutes
Portions: 12

Ingrédients

  • BAG 1.25 POUND fresh shredded potatoes
  • 10 oz frozen spinach
  • 2 shallots, finely chopped
  • 1 can cream of celery soup
  • 1 cup sour cream
  • 2 cups shredded Colby Jack cheese, divided
  • 1 dozen eggs
  • 4 cups half-and-half
  • 1 cup chopped ham (optional)

  1. Preheat oven to 350 desrees. In a large mixing bowl, combine first 6 ingredients (potatoes through 1 cup cheese) In a medium mixing bowl, mix eggs and half and half. Do not beat.
  2. Spoon potato mixture into 12 sprayed ramekins, approximately 3 heaping tablespoons each. Add egg mixture, filling ramekins to about 1 inch from top. Sprinkle with remining cheese. Bake for 35-45 minutes until set and nicely browned.

The Historic Inn on Ramsey Street

Détails

  • Prix par nuit $97 - $277
  • Avis (25) 4,7
  • Chambres 8
  • Accepte les cartes cadeaux

Contactez ou Réservez

  • Téléphone +1-651-437-3297
  • Fax 1-6514374129