spinach breakfast casserole

Spinach Breakfast Casserole

Author: Stephanie Kay

Made with spinach, potatoes and cheddar cheese, this spinach breakfast casserole is a well-balanced breakfast with protein, vegetables and healthy fats!

  • Author: Stephanie Kay
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 6 slices 1x
  • Category: Breakfast
  • Method: Baked
  • Diet: Vegetarian



  1. Preheat the oven to 400° F. Grease a 9×12′ baking dish with butter or oil.
  2. In a pot, bring water to a boil, and add potatoes. Boil for about 15 minutes or until potatoes can be pierced with a fork. Strain, rinse with cold water, set aside and allow to cool.
  3. In a saucepan on medium heat, add butter and leeks. Cook for 3-5 minutes until leeks are tender.
  4. Once leeks are cooked, lower heat, add in the spinach and allow to wilt. Covering the pan with help to steam the spinach so it reduces. Once wilted, turn off the heat and set the leek and spinach mixture aside.
  5. Once the potatoes have cooled, cut them in half and layer them on the bottom of the baking dish. The intention is to have 2 baby potato per slice, so try to lay them out evenly at the bottom of the dish.
  6. When you are done with the potatoes, layer on the spinach mixture and cover with shredded cheese.
  7. In a large bowl, crack the eggs, season with salt and pepper and whisk until well combined.
  8. Pour the eggs into the baking dish to cover the vegetables evenly. If things moved around at all, just use your hands to adjust so the vegetables are evenly distributed.
  9. Transfer the baking dish to the oven and bake for 20-25 minutes, until eggs are set in the middle.
  10. This breakfast casserole can be served hot or cold and can be stored covered in the fridge for 3-4 days.
  11. Enjoy!


Keywords: healthy, spinach, with potatoes, low carb, vegetarian