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Beef, Potato & Egg Bake

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
  • Total Time
    Prep: 25 min. Bake: 45 min.
  • Makes
    12 servings

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

Directions

  • 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.
  • 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.
  • 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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