Cooking spray
2 cups frozen Southern-style hash brown potatoes (12 oz)
1 cup sliced mushrooms (about 3 oz)
1/4 cup water
2 cups baby spinach (about 2.5 oz)
1/2 cup sour cream
1/2 cup shredded Cheddar cheese (2 oz), divided
1 teaspoon dried dill weed
4 Eggs

Spray coat four 10-oz. ramekins or custard cups and set aside. Heat oven to 350°F. Coat large nonstick skillet with cooking spray; heat over medium-high heat until hot. Add potatoes, mushrooms and water; mix and spread in even layer. Cook, covered, about 8 minutes. Turn vegetables over; cook, uncovered, until soft, about 6 minutes. Remove from heat. Add spinach, sour cream, 1/4 cup cheese and dill weed; mix well. Divide mixture evenly among ramekins. Press an indentation (about 2-inch diameter) into center of mixture with back of spoon. Place on baking sheet. Break and slip an egg into each indentation. Sprinkle each egg with about 1 tablespoon of the remaining cheese. Bake until whites are completely set and yolks begin to thicken but are not hard, about 25 to 30 minutes.

Nutrition information per serving (1/4 of recipe):
255 calories; 15 g total fat; 237 mg cholesterol; 206 mg sodium; 19 g carbohydrate; 13 g protein

Recipe source: American Egg Board