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Casserole: Florentine Brunch Torta

posted by PAH 04-25-101 12:18 PM

Florentine Brunch Torta

1 (20 oz) Pkg. Refrigerated Seasoned Shredded Potato Hash Browns (Bob Evans)
1 T. Olive Oil
1 (10 oz.) Pkg. Frozen Spinach, thawed, squeezed dry
4 oz. Fontina Cheese, cut into 1/2-inch cubes
1/4 lb. Lean Capacolla Ham, thinly sliced
8 Eggs
1/2 C. Buttermilk
1 C. Biscuit Mix (Bisquick)
1 T. Purchased Prepared Pesto
1/4 t. Salt (optional)
Dash of Ground Black Pepper
1 1/2 C. Asiago Cheese, shredded (6 oz.)


Heat oven to 350 F. Spray a 9 x 13-inch pan with non-stick spray.

In a large mixing bowl, mix together hash browns and olive oil. Pat mixture into prepared 9 x 13 pan. Bake in 350 oven for 30 minutes or until slightly browned around edges.

Meanwhile, in a medium bowl, mix together spinach and Fontina cheese cubes and set aside.

In a large bowl, whisk eggs until slightly beaten. Add buttermilk. Stir in biscuit mix, pesto, salt and pepper. Mix in shredded Asiago cheese. Sprinkle spinach-cheese mixture over top of baked hash browns. Place slices of capacolla ham over spinach. Spread egg mixture over ham. Return to oven for additional 25-30 minutes or until set and slightly browned around the edges. Cut into squares. Makes 8 servings.


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