This Spinach and Potato Egg Casserole is a delightful blend of tender potatoes, savory spinach, and creamy cheese, all baked to perfection. The golden-brown top with melted mozzarella adds a delectable crunch, while the layers of spinach and potatoes provide a hearty and nutritious base.
Ideal for breakfast, brunch, or even a light dinner, this casserole is not only delicious but also easy to prepare. The combination of eggs, cream cheese, and seasonings creates a rich and flavorful dish that will please any crowd. Serve it warm, accompanied by crusty bread or a fresh salad, for a complete and satisfying meal.
Full Recipe:
Ingredients:
- 450 grams of potatoes, peeled and sliced
- Water (for boiling potatoes)
- Salt (to taste, for seasoning)
- 1 onion, finely chopped
- Vegetable oil (for cooking and greasing the casserole dish)
- 250 grams of spinach, washed and roughly chopped
- 4 eggs
- 4 tablespoons cream cheese
- 1/2 teaspoon granulated garlic
- 1 teaspoon baking powder
- 150 grams pizza mozzarella, shredded
- Additional salt for seasoning
Instructions:
- Prepare the Potatoes:
- In a large pot, bring water to a boil. Add a pinch of salt and the sliced potatoes.
- Boil the potatoes until they are just tender, about 10 minutes. Drain and set aside.
- Cook the Spinach and Onion:
- In a skillet, heat a little vegetable oil over medium heat.
- Add the chopped onion and sauté until translucent.
- Add the chopped spinach and cook until it wilts down and most of the moisture evaporates. Remove from heat.
- Assemble the Casserole:
- Preheat your oven to 350°F (175°C) and lightly grease a casserole dish with some vegetable oil.
- In a large mixing bowl, beat the eggs with the cream cheese, granulated garlic, and baking powder. Season with salt to taste.
- Layer half of the boiled potatoes at the bottom of the prepared casserole dish.
- Spread the spinach and onion mixture over the potatoes.
- Pour half of the egg mixture over the spinach layer.
- Repeat with the remaining potatoes and egg mixture.
- Sprinkle the shredded mozzarella evenly on top.
- Bake the Casserole:
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the eggs have set.
- Serve:
- Allow the casserole to cool for a few minutes before serving. This will help it set and make it easier to cut into portions.
- Serve warm, perhaps with a side of crusty bread or a light salad.
Cooking Tips:
- Potato Texture: Ensure the potatoes are just tender; overcooked potatoes may turn mushy.
- Spinach Preparation: Be sure to cook the spinach until most of the moisture evaporates to avoid a watery casserole.
- Cream Cheese Mixing: Softened cream cheese blends more easily with the eggs, ensuring a smooth mixture.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: Approximately 250 kcal per serving | Servings: Makes about 6 servings
Here are some additional tips and information about this recipe:
Tips for Making the Best Casserole
- Potato Texture: Ensure the potatoes are just tender; overcooked potatoes may turn mushy.
- Spinach Preparation: Be sure to cook the spinach until most of the moisture evaporates to avoid a watery casserole.
- Cream Cheese Mixing: Softened cream cheese blends more easily with the eggs, ensuring a smooth mixture.
Variations and Serving Suggestions
- Vegetable Variations: Add mushrooms, bell peppers, or zucchini for extra flavor and nutrition.
- Cheese Options: Try using cheddar, gouda, or feta for a different cheese experience.
- Serving Ideas: Pair with a fresh fruit salad or a side of roasted vegetables for a balanced meal.
Storage Tips
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat individual portions in the microwave or warm the entire casserole in the oven until heated through.
Nutritional Information
Here’s a brief look at the nutritional content per serving (approximate values):
- Calories: 250 kcal per serving
- Carbohydrates: 20g
- Protein: 12g
- Fat: 15g
- Saturated Fat: 7g
- Cholesterol: 150mg
- Fiber: 3g
- Sugar: 3g
Possible Questions About This Recipe
- Can I use frozen spinach?
- Yes, just make sure to thaw and drain it well to remove excess moisture.
- What if I don’t have cream cheese?
- You can substitute with ricotta cheese or Greek yogurt for a different texture.
- Can I make this casserole ahead of time?
- Yes, you can assemble the casserole, cover it, and refrigerate it overnight. Bake it fresh in the morning.
- How do I prevent the cheese from burning?
- If the top starts to brown too quickly, cover it loosely with aluminum foil during baking.
- Can I use other types of potatoes?
- Yes, sweet potatoes or red potatoes can be used for a different flavor and texture.
Enjoy making and sharing this delicious Spinach and Potato Egg Casserole with your loved ones. It’s a perfect blend of simplicity, flavor, and satisfaction!