Spinach and Potato Breakfast Casserole

This Spinach and Potato Breakfast Casserole is a nourishing and delightful dish that combines the earthy flavors of potatoes and spinach with the richness of eggs and cheese.

Perfect for a leisurely weekend brunch or a special breakfast occasion, this casserole is both hearty and healthy. The layers of thinly sliced potatoes provide a tender base, while the spinach adds a fresh, verdant touch. Baked with eggs and cheese, this casserole turns into a golden, bubbly delight that’s sure to please any crowd.

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Ingredients:

• 2 tablespoons olive oil
• 4 large potatoes, thinly sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups fresh spinach, roughly chopped
• 6 large eggs
• 1/2 cup milk
• 1 cup cheddar cheese, shredded
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• Optional: 1/4 cup grated Parmesan cheese for topping

Preparation Time: 1 hour

Serves: 6

Instructions:

1. Preheat the Oven and Prepare the Dish:
   • Preheat your oven to 375°F (190°C).
   • Lightly grease a 9×13 inch baking dish with olive oil or cooking spray.
2. Prepare the Potato Layer:
   • Heat 1 tablespoon of olive oil in a large skillet over medium heat.
   • Add the thinly sliced potatoes and cook until they start to soften, about 5-7 minutes. Season with salt and pepper.
   • Spread the softened potato slices evenly in the bottom of the prepared baking dish.
3. Cook the Spinach and Onion:
   • In the same skillet, add another tablespoon of olive oil.
   • Sauté the diced onion and minced garlic until the onion is translucent.
   • Add the chopped spinach and cook until it wilts. Season with salt, pepper, and nutmeg.
   • Spread the spinach and onion mixture over the potatoes in the baking dish.
4. Prepare the Egg Mixture:
   • In a medium bowl, whisk together the eggs, milk, and half of the shredded cheddar cheese.
   • Season with a little more salt and pepper.
   • Pour this mixture evenly over the spinach and potatoes in the baking dish.
5. Bake the Casserole:
   • Sprinkle the remaining cheddar cheese on top of the casserole. Add Parmesan cheese if using.
   • Place the dish in the preheated oven and bake for 30-35 minutes, or until the eggs are set and the top is golden brown.
6. Serve:
   • Remove the casserole from the oven and let it cool for a few minutes.
   • Cut into squares and serve warm.

This Spinach and Potato Breakfast Casserole is a versatile and satisfying dish that’s packed with flavor. It’s a great way to start the day with a balanced meal, and it’s also ideal for meal prep as it reheats well. Enjoy this comforting and wholesome casserole with your family or guests!

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