Spinach and Potato Breakfast Casserole

Yields20 Servings

This baked dish is a great alternative to individual omelets any time

1 dozen eggs

1 ¼ cups whole milk

1 ½ tsp Kosher salt

¾ tsp freshly ground pepper

5 tbsp butter

2 cups sliced leeks

2 Idaho potatoes (1 1/2 pounds)

1 lb frozen spinach

1 ½ cups (4 ounces) grated mozzarella cheese

½ cup (1 1/2 ounces) grated parmesan

Grease a 9”x13” oven-to-table dish. Position a rack in top third of oven; preheat to 350 degrees F.

Beat eggs, milk, 1 1/2 teaspoon salt, and 3/4 teaspoon pepper in a large bowl; set aside.

Melt 1 tablespoon butter in a large skillet over medium heat. Add leeks to skillet.

Season with salt; cook until wilted, about 5 Minutes. Transfer to a small bowl.

Melt 3 tablespoons butter in same skillet over medium heat.

Add potatoes, spreading out in an even layer. Cook potatoes, stirring occasionally, until edges are crisp and golden brown, about 10 Minutes.

Slide potato shreds into greased pan. Scatter spinach and leeks over potato pancake, each in an even layer.

Season with salt and pepper, and then pour in egg mixture. Sprinkle both cheeses over the top.

Bake until casserole is puffed and golden brown, 35 Minutes to 40 Minutes. Serve warm or at room temperature.

Nutrition Facts

20 servings

Serving size