Rosti Casserole with Baked Eggs

Erika made a variation of this for us on a visit a while back.  I have been wanting to make it since.  Here is the original recipe from Cooking Light (myrecipes.com):

I only added egg to a portion since Blaine isn't a huge fan of eggs

Ingredients

• 1 1/4 cups fat-free Greek-style yogurt
• 2 tablespoons all-purpose flour
• 1 1/2 cups grated peeled turnip (about 8 ounces, 2 small)
• 1 1/4 cups (5 ounces) shredded Gruyère cheese
• 1/3 cup butter, melted
• 1/4 cup chopped fresh chives
• 1 1/4 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon grated whole nutmeg
• 1 (30-ounce) package frozen shredded hash brown potatoes, thawed (such as Ore-Ida)
• Cooking spray
• 8 large eggs
• Chopped fresh chives (optional)
• Freshly ground black pepper (optional)

Preparation

• 1. Preheat oven to 400°.
• 2. Combine yogurt and flour in a large bowl, stirring well. Add turnip, Gruyère cheese, butter, chives, 1 1/4 teaspoons salt, black pepper, nutmeg, and potatoes to yogurt mixture. Spread potato mixture evenly into a 13 x 9–inch baking dish coated with cooking spray. Bake at 400° for 30 minutes or until bubbly. Remove from oven. With the back of a spoon, make 8 indentations in top of potato mixture. Crack 1 egg into each of 8 indentations. Return dish to oven. Bake at 400° for 8 minutes or until egg whites are firm and yolks barely move when pan is touched. Cut into 8 pieces. Garnish with additional chives and black pepper, if desired. Serve immediately.

Amount per serving (8): Calories: 347 -Fat: 17.4g - Saturated fat: 9.3g -Monounsaturated fat: 5.7g -Polyunsaturated fat: 1.4g -Protein: 18.1g -Carbohydrate: 27.3g -Fiber: 2.1g -Cholesterol: 220mg -Iron: 1.2mg -Sodium: 605mg -Calcium: 242mg   

And here are the variations that I made for our dinner one evening:

1. low fat sour cream instead of greek yogurt
2. omitted turnip
3. used 1 cup shredded colby jack cheese instead of gruyere
4. added diced canadian bacon
5. added cooked turkey breakfast sausage (bulk, not links)

 We ate it with some steamed zucchini on the side and it was delectable!