Spinach Breakfast Casserole
This spinach breakfast casserole is a well-balanced breakfast with protein, vegetables, and healthy fats, and is perfect for a holiday brunch or meal prep idea.
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Prep Time: 5 minutes -
Cook Time: 35 minutes
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Total Time: 40 minutes
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Yield: 6 slices -
Category: Breakfast -
Method: Baked
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Cuisine: American
Category:
Method:
Cuisine:Ingredients
- 1 pound baby potatoes
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 leek, diced, white part only
- 6 cups spinach, roughly chopped
- 1 cup shredded cheddar cheese
- 12 eggs
- 1/2 teaspoon sea salt
- 1/4 teaspoon fresh black pepper
Instructions
- Preheat the oven to 400°F. Grease a 9×13-inch baking dish with a drizzle of olive oil.
- Bring a large pot of well-salted water to a boil, add the baby potatoes, and boil for 10 minutes or until the potatoes can be pierced with a fork. Strain, rinse with cold water, and set aside.
- In a pan on medium heat, warm the olive oil and butter, then add diced leek and cook for 3-4 minutes until leeks are tender.
- Add the chopped spinach to the pan, and cook for 30 seconds to 1 minute, stirring frequently, until all of the spinach is wilted. Remove from the heat and set it aside.
- In a large bowl, crack the eggs, season with salt and pepper, and whisk until well combined. Set aside.
- Once the potatoes are cool enough to handle, cut them into bite-size pieces (halves or quarters), and then place them in the baking dish, spreading them out evenly.
- Transfer the spinach mixture to the baking dish with the potatoes, spreading it out evenly across the dish. Sprinkle the shredded cheese on top, spreading it out evenly.
- Pour the whisked egg mixture into the baking dish and stir gently until everything is well incorporated and the potatoes are well covered.
- Transfer the baking dish to the oven and bake for 25-30 minutes or until the eggs are set in the middle.
- Once cooked, this spinach breakfast casserole can be served immediately or cooled and stored in the fridge for 4 days or in the freezer for up to 3 months.
Notes
To Use Large Potatoes: Dice large potatoes into quarters before boiling to ensure they are cooked in 10 minutes.
To Use Frozen Spinach: Thaw one cup of frozen spinach, press out as much water as possible, and add it to the recipe as per step #4 to warm it and remove any excess water.
Nutrition
- Serving Size: 1 slices
- Calories: 320 calories
- Sugar: 2 grams
- Fat: 20 grams
- Carbohydrates: 15 grams
- Fiber: 3 grams
- Protein: 19 grams
Find it online: https://kaynutrition.com/spinach-breakfast-casserole/
