I created this quick breakfast casserole one day when I went to make breakfast for my family and I was short on ingredients to make everyone’s favorite request. It has become one of my family’s favorite dishes and is often a staple for mother’s and father’s day brunches. Each time I make it I experiment with different vegetables and cheese combos. One of our favorite is spinach, mushroom and feta. This particular one is spinach, tomato and mozzarella cheese.
Ingredients
- 3 medium potatoes peeled and shredded (or use a bag of the store bought shredded potatoes)
- 1 onion diced
- 6 oz baby spinach leaves
- 1 tomato chopped
- 8 eggs
- 1 cup mozerella cheese
- Salt and pepper to taste
- Oil
How To
- Preheat Oven to 350
- Squeeze the excess water out of the shredded potatoes
- Put enough oil to cover the bottom of a large pan about 2 Tbsp
- Heat oil and add shredded potatoes.
- Cook until lightly brown (this adds a nice texture to the casserole)
- Spray a casserole dish with cooking spray
- Layer 1/2 of the potatoes in to the dish
- In a bowl crack 8 eggs, add salt & pepper and then whisk until fluffy
- Add onions, tomatoes and spinach and mix until all the spinach leaves are covered in the egg mixture
- Pour egg mixture in to casserole dish
- Add cheese 1/2 cheese
- Top with the rest of the potatoes and the rest of the cheese
- Cook for 45 minutes until set and golden brown on top
Shari Kelley said:
This looks really good, Shari! I love breakfast casseroles. The spinach, mushroom, and feta sounds great, too. I have company coming in April, and this is just the type of recipe I need. Thank you.
Shari said:
You are welcome! You can really add any combo of stuff that you like. So yummy! Bacon is always good too!
Linda Coles said:
Can you freeze ?
Shari said:
Yes You can!
Angela said:
Looks delish! Im going to add mushrooms and bacon. Perfect for tomorrows Mother’s Day Brunch!