Egg-potato Florentine
Total preparation time: 55 minutes
Serves: 12Ingredients:
- 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)
Steps:
- 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.
- 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.