If you’re looking for a comforting, nutritious, and delightfully simple meal, this Baked Savory Potato and Spinach Egg Casserole is exactly what you need. Bursting with earthy mushrooms, tender potatoes, aromatic garlic, and vibrant greens, this dish comes together in one pan and bakes into a golden, cheesy, savory pie that’s perfect for breakfast, brunch, lunch, or a light dinner.
Not only is this casserole a feast for the eyes and the tastebuds, but it’s also packed with wholesome ingredients—vegetables, eggs, and a touch of cheese—that create a nourishing balance of protein, fiber, and healthy fats. It’s flexible enough to be customized with whatever vegetables or cheese you have on hand, making it an excellent “clean-out-the-fridge” dish.
Let’s dive into everything you need to know to prepare this satisfying oven-baked creation.
Cooking Time
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Preparation time: 20 minutes
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Cooking time: 25 minutes
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Total time: 45 minutes
Ingredients
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Eggs: 3 large
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Milk: 1 cup (250 ml)
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Salt: To taste
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Sweet paprika powder: 1 teaspoon (plus more for vegetables)
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Garlic powder: ½ teaspoon
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Leavening agent (e.g., baking powder): ½ teaspoon
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Fresh potatoes: 3 medium, peeled and grated
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Olive oil: For sautéing
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Onion: 1 medium, chopped
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Mushrooms: 1½ cups (approx. 150 g), sliced
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Fresh garlic: 2 cloves, minced
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Fresh spinach: 2 cups (loosely packed)
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Fresh green onions: 2 stalks, chopped
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Cheese: 3.5 oz (100 g), grated (use any melting cheese such as mozzarella, cheddar, or gouda)
Step-by-Step Cooking Directions
Step 1: Prepare the Egg Base
Crack 3 eggs into a mixing bowl. Add 1 cup of milk, a pinch of salt, sweet paprika powder, garlic powder, and the leavening agent. Whisk everything until smooth and well combined. Set aside.
Step 2: Prepare the Potatoes
Peel and grate the potatoes. Place them in a colander, sprinkle with a little salt, and let them sit for a few minutes to release excess moisture. Squeeze out the liquid using your hands or a clean kitchen towel.
Step 3: Sauté the Aromatics and Vegetables
Heat olive oil in a skillet over medium heat. Add chopped onion and cook until soft and translucent. Add sliced mushrooms, season with salt and sweet paprika, and sauté until browned and their moisture has evaporated. Stir in minced garlic and cook for another 30 seconds until fragrant.
Step 4: Add the Greens
Add fresh spinach to the pan and cook until just wilted. Turn off the heat and stir in chopped green onions. Set aside to cool slightly.
Step 5: Combine the Mixture
In a large bowl, combine the grated potatoes with the sautéed vegetable mixture. Pour the egg-milk mixture over everything and stir to combine. Fold in the grated cheese.
Step 6: Bake the Casserole
Preheat your oven to 360°F (180°C). Grease a baking dish with olive oil or butter. Pour in the mixture, smoothing the top. Bake uncovered for 20–25 minutes or until golden brown on top and set in the center.
Step 7: Serve
Let it rest for a few minutes before slicing. Serve warm with a side salad, yogurt sauce, or your favorite condiment.
Nutritional Information
(Approximate per serving, assuming 6 servings)
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Calories: 210
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Protein: 10 g
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Fat: 12 g
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Carbohydrates: 18 g
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Fiber: 3 g
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Sodium: 320 mg
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Calcium: 120 mg
The Origins and Popularity of the Recipe
Casseroles have long been a staple in European and American home kitchens due to their simplicity and versatility. This specific variation draws from Mediterranean influences—olive oil, garlic, spinach, and fresh vegetables—while incorporating familiar ingredients like eggs, potatoes, and cheese.
Spinach and potato casseroles are especially popular in countries like Turkey, Greece, and across Eastern Europe, often baked with variations based on local ingredients and traditions. They’re popular as both family comfort food and at potlucks for their crowd-pleasing flavor and easy preparation.
Reasons Why You’ll Love the Recipe
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Comforting and savory with a soft, satisfying texture
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Great for meal prep—tastes just as good reheated
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One-pan meal that works for any time of day
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Freezer-friendly and customizable with veggies or meat
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No special equipment needed—just a bowl and oven
Health Benefits
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Spinach provides iron, calcium, and vitamin K
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Eggs offer complete protein and essential B vitamins
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Garlic and onions are rich in antioxidants and anti-inflammatory compounds
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Potatoes deliver fiber and potassium, especially when skins are included
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Cheese adds calcium and protein in moderation
This dish is naturally gluten-free (if using gluten-free leavening) and can be made vegetarian depending on the cheese used.
Serving Suggestions
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Serve with a dollop of Greek yogurt or sour cream
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Pair with a fresh tomato-cucumber salad
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Add a side of crusty bread or warm pita
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Enjoy it as a brunch centerpiece alongside fruit and tea
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Top with avocado slices and chili flakes for a modern twist
Common Mistakes to Avoid
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Not draining potatoes properly: This can make the casserole soggy
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Overbaking: Watch for the top to be golden, not dry or rubbery
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Using watery vegetables without sautéing first: Always cook spinach and mushrooms to remove moisture
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Skipping seasoning: Potatoes absorb a lot of flavor, so be generous with herbs and salt
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Using too much cheese: This can overwhelm the other flavors and make it greasy
Pairing Recommendations
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Drink: Mint tea, sparkling water with lemon, or a light white wine
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Side dish: Yogurt-cucumber salad, beet salad, or tzatziki
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Bread: Pita, sourdough, or seeded rye
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Protein: Add grilled chicken or chickpeas on the side for a fuller meal
Cooking Tips
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Squeeze grated potatoes thoroughly for best texture
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Use a mix of cheeses—mozzarella for stretch and cheddar for flavor
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Don’t skip the leavening agent; it makes the casserole light
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Let it rest after baking to set properly and slice cleanly
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Add fresh herbs like dill or parsley for brightness
Similar Recipes to Try
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Zucchini and Cheese Bake
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Turkish Potato Börek
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Crustless Spinach Quiche
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Vegetable Frittata
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Greek Spanakopita (without phyllo)
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Mushroom and Potato Gratin
Variations to Try
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With meat: Add cooked diced chicken or turkey
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With sweet potatoes: Swap half the potatoes for sweet potatoes
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Cheesy crust: Add extra cheese on top for a golden crust
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Spicy version: Include chopped jalapeños or chili flakes
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Herby version: Mix in dill, basil, or oregano for Mediterranean flair
Ingredient Spotlight
Eggs
A powerhouse of protein and structure, eggs are the backbone of this casserole, giving it richness and lift.
Potatoes
Mild and filling, potatoes create a soft yet structured base. Grating them allows for quick cooking and even texture.
Spinach
One of the most nutrient-dense greens, spinach adds color, iron, and a touch of earthiness.
Mushrooms
They bring an umami depth to the casserole, balancing out the sweetness of the onions and richness of the eggs.
Cheese
Use a good melting cheese like gouda, cheddar, or mozzarella for a gooey texture and savory finish.
Conclusion Paragraph
This Baked Savory Potato and Spinach Egg Casserole is proof that simple ingredients can create something extraordinary. It’s a dish that comforts the soul and nourishes the body, perfect for busy weekdays or relaxed weekend brunches. Flexible, freezer-friendly, and endlessly customizable, it’s bound to become a regular on your recipe rotation. Whip it up once, and you’ll come back to it again and again.
10 Comprehensive Frequently Asked Questions
1. Can I make this casserole ahead of time?
Yes! Prepare it up to the baking stage, cover, and refrigerate overnight. Bake when ready.
2. Can I freeze the casserole?
Absolutely. Bake, cool completely, slice, and freeze. Reheat in the oven or microwave.
3. What’s a good dairy-free cheese substitute?
Use vegan cheese shreds or nutritional yeast for a dairy-free version.
4. Can I use frozen spinach?
Yes, just thaw and squeeze out all excess liquid before adding.
5. How do I know when it’s done baking?
The top should be golden, and a knife inserted in the center should come out clean.
6. Can I add other vegetables?
Of course. Zucchini, bell peppers, or grated carrot all work well.