Beef, Potato & Egg Bake

Total Time:Prep: 25 min. Bake: 45 min.

Recipe by Jennifer Fisher, Austin, Texas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 28, 2023

To keep my family going strong throughout the day, I start with lean ground beef and spices, then sneak some spinach into this protein-packed dish. —Jennifer Fisher, Austin, Texas

TEST KITCHEN APPROVED

Beef, Potato & Egg Bake

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Yield:12 servings
Prep:25 min
Cook:45 min
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Ingredients

  • 1 pound lean ground beef (90% lean)
  • 2 teaspoons onion powder
  • 1-1/2 teaspoons salt, divided
  • 1 teaspoon garlic powder
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon crushed red pepper flakes
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 4 cups frozen shredded hash brown potatoes
  • 14 large eggs
  • 1 cup fat-free ricotta cheese
  • 1/3 cup fat-free milk
  • 3/4 to 1 teaspoon pepper
  • 3/4 cup shredded Colby-Monterey Jack cheese
  • 1-1/3 cups grape tomatoes, halved
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Directions

  1. 1
    Preheat oven to 350°. In a large skillet, cook beef with onion powder, 1/2 teaspoon salt, garlic powder, sage and pepper flakes over medium heat 6-8 minutes or until no longer pink; crumble beef; drain. Stir in spinach. Remove from heat.
  2. 2
    Spread potatoes in a greased 13x9-in. baking dish; top with beef mixture. In a large bowl, whisk eggs, ricotta cheese, milk, pepper and remaining salt; pour over top. Sprinkle with cheese. Top with tomatoes.
  3. 3
    Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

Nutrition Facts

1 piece: 218 calories, 11g fat (5g saturated fat), 250mg cholesterol, 489mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.
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