Cheesy Egg and Potato Pie
By: Kristi Rimkus
Published: Wednesday, April 7, 2010 - 6:46am

Ingredients




3 cups frozen potatoes O’Brien
4 large eggs
4 large egg whites
1 teaspoon Dijon mustard
1 teaspoon thyme, minced
1 1/2 cups baby spinach, rough chopped
1 large Roma tomato, seeded and chopped
1/2 cup low fat cheddar cheese, shredded
4 tablespoons light sour cream

Preparation

1 Preheat oven to 450. 2 Spray pie plate with cooking spray, and press potatoes into pie plate. Bake for 20 minutes until potatoes and then press them firmly down into pie plate. Then bake another 20 minutes until they are lightly browned. 3 Combine eggs, Dijon and thyme in a bowl and whip together. 4 Layer spinach and tomatoes over potatoes, then add eggs, pressing vegetables down into egg mixture. 5 Sprinkle with cheese, and salt and pepper to taste. Reduce oven heat to 350 and bake pie for 20 – 30 minutes until egg is set in the middle. 6 Cut into quarters and top with sour cream.

About


This easy, cheesy egg pie is loaded with vegetables and creamy cheese. Perfect for breakfast, brunch or dinner.