Print
Slice of spinach breakfast casserole on a spatula in a white casserole dish.

Spinach Breakfast Casserole

Author: Stephanie Kay

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.

  • Author: Stephanie Kay
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 6 slices 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American
Print Recipe
Units Scale

Ingredients

Instructions

  1. Preheat the oven to 400°F. Grease a 9×13-inch baking dish with a drizzle of olive oil.
  2. 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.
  3. 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.
  4. 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.
  5. In a large bowl, crack the eggs, season with salt and pepper, and whisk until well combined. Set aside.
  6. 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.
  7. 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.
  8. Pour the whisked egg mixture into the baking dish and stir gently until everything is well incorporated and the potatoes are well covered.
  9. Transfer the baking dish to the oven and bake for 25-30 minutes or until the eggs are set in the middle.
  10. 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

Find it online: https://kaynutrition.com/spinach-breakfast-casserole/