Spinach and Cheese Breakfast Casserole

One of my favorite meals is breakfast, but I rarely give it the honor it deserves. I find it hard to devote time for it. The perfect breakfast for me would be later in the morning,  but leisurely. It would probably be a brunch. I don’t have the patience to go beyond the coffee too early in the morning. I love eggs though, and I love other typical breakfast food.

Spinach-Breakfast-Casserole-confident-cook

I had an abundance of spinach in my house. So, I decided to turn some of it in to breakfast food. I came up with this breakfast casserole. I am so happy with the way it turned out. I had to share it with you.


Spinach and Cheese Breakfast Casserole
Ingredients:

oil spray
1 bag pre-cooked hash browns (I like to use Alexia or Simply Potatoes)
1 tbsp. olive oil
1 tsp. salt
1 tsp. ground pepper
1 medium onion, chopped
3 cloves garlic, chopped
5 oz. mushrooms, sliced (cremini, white button combo)
3 cups baby spinach, roughly chopped
1.5 cups shredded swiss or gruyere cheese, or a combo of both
2 tbsp. shredded parmesan cheese
8  extra-large eggs
4 tbsp. half & half
1 tsp. cayenne
2 tsp. ground pepper
2 tsp. salt
1 tsp. paprika

Directions:

Preheat oven to 375.

Spray a 9×13 baking dish with the oil spray.

Empty the bag of the hashbrown potatoes in to the pan.

Sprinkle the potatoes with salt and pepper. Drizzle the olive oil over the potatoes.

Bake at 375 for 15-20 minutes or until you see the edges begin to brown.

When done, remove from oven.

Layer the onions and garlic, then the mushrooms and then the spinach over the potatoes.

Layer the shredded cheese over the veggie mixture.

Whisk together the eggs with the half & half and the rest of the spices. Pour the egg mixture over the veggies.

Sprinkle parmesan cheese over the top.

Bake in the oven at 375 for around 25-30 minutes or until the eggs are set.

Remove from oven and serve.

Enjoy!

Spinach-casserole-confident-cook
Spinach and Cheese Breakfast Casserole
 
Author:
Ingredients
  • oil spray
  • 1 bag pre-cooked hash browns (I like to use Alexia or Simply Potatoes)
  • 1 tbsp. olive oil
  • 1 tsp. salt
  • 1 tsp. ground pepper
  • 1 medium onion, chopped
  • 3 cloves garlic, chopped
  • 5 oz. mushrooms, sliced (cremini, white button combo)
  • 3 cups baby spinach, roughly chopped
  • 1.5 cups shredded swiss or gruyere cheese, or a combo of both
  • 2 tbsp. shredded parmesan cheese
  • 8 extra-large eggs
  • 4 tbsp. half & half
  • 1 tsp. cayenne
  • 2 tsp. ground pepper
  • 2 tsp. salt
  • 1 tsp. paprika
Instructions
  1. Preheat oven to 375.
  2. Spray a 9×13 baking dish with the oil spray.
  3. Empty the bag of the hashbrown potatoes in to the pan. Sprinkle the potatoes with salt and pepper. Drizzle the olive oil over the potatoes. Bake at 375 for 15-20 minutes or until you see the edges begin to brown. When done, remove from oven.
  4. Layer the onions and garlic, then the mushrooms and then the spinach over the potatoes. Layer the shredded cheese over the veggie mixture.
  5. Whisk together the eggs with the half & half and the rest of the spices.
  6. Pour the egg mixture over the veggies.
  7. Sprinkle parmesan cheese over the top.
  8. Bake in the oven at 375 for around 25-30 minutes or until the eggs are set.
  9. Remove from oven and serve. Enjoy!
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About Hindy Garfinkel
  • http://twitter.com/ThreeHeadedChef Three Headed Chef

    This sounds really good. Will have to give it a try . . . got company coming the next 2 weekends in a row!

  • http://www.facebook.com/profile.php?id=100002775196300 Tali Simon

    Mushrooms, spinach, potatoes, and cheese? That’s all of my favorite things in one dish! An iced coffee on the side, and it simply doesn’t get any better.

    • http://confident-cook.com/ Hindy Garfinkel

      There’s always coffee to go with.

  • http://thekosherfoodies.com/ Jessica

    this looks like a great breakfast or brunch item!

  • http://thekosherfoodies.com/ steph

    oooh, bookmarked for next time i have people over for brunch!

  • http://Www.DinnerInVenice.com/ alessandra @DinnerInVenice

    Love this as a brunch idea, but I am also thinking of Shavuot…hmm..

    • http://confident-cook.com/ Hindy Garfinkel

      Definitely good for any meal!

  • http://www.ronniefein.com/ Ronnie Fein

    I make Spinach “pie”all the time. Several versions — this has Geyuere, which I haven’t used in a while. One of my favorite dishes. I never included potatoes but it is a wonderful idea, thanks.

  • http://YeahThatsKosher.com Dani Klein

    This amount of dairy may kill me … but it looks too good to pass up

  • melindakitchentested

    Wow, love the idea of having this for breakfast! I also LOVE breakfast but usually have issues with too many carbs (especially from french toast, waffles, etc.). This is soooo getting made in my house!

  • Sarah Klinkowitz

    I adore breakfast, but in reality it is one of the few meals I actually get to savor. I’m always in a rush and usually end up eating at my desk at Day Job. This looks good!

  • Chanie@BusyInBrooklyn

    I would love this for breakfast, so hearty.

  • heidi

    I’m hungry and that sounds delicious. Thanks for sharing the recipe.

    Heidi’s
    Wanderings

  • Alison Barnett

    So my style of breakfast!

  • LilMissCakes

    Sounds yummy!

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