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
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!
Recipe by Confident Cook, Hesitant Baker at https://confident-cook.com/2013/04/spinachbreakfastcasserole.html