Breakfast Shepherd’s Pie

September 16, 2017

Breakfast Shepherd’s Pie - Turn a traditional, old-fashioned dish into extraordinary breakfast fare with this unique recipe this is one of the best uses ever for leftover mashed potatoes.

3 large russet potatoes (about 2½ lbs. total weight), peeled and cut into large chunks roughly all the same size
¼ cup cream cheese
¼ cup sour cream
2 tablespoons butter
1 teaspoon salt
Olive oil cooking spray
10-ounce package of frozen chopped spinach, thawed
1½ cups (3 ounces) cheddar cheese, grated
8 large eggs
2 tablespoons fresh chives, finely chopped
½ teaspoon savory seasoning (I like herbs de provence or Italian seasoning)
¼ teaspoon pepper
½ pound deli ham, thinly sliced

Place the potatoes in a large pot, cover with water, and bring to a boil. Reduce the heat and simmer for 25 minutes or until the potatoes are tender. Drain and place in a bowl. Add the cream cheese, sour...
See the full directions on my site

Nutritions

Calories
298

Sodium
596mg
24% DV

Fat
9g
15% DV

Protein
12g
24% DV

Carbs
42g
14% DV

Fiber
3g
12% DV