Classic Rosewood- A Thorwood Property

Egg-potato Florentine: Breakfast-Brunch

Servings: 12

Prep time:55 minutes

Ingredients:

• 

  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)

Step 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.

Step 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.