Potato and Spinach Egg Casserole

This Potato and Spinach Egg Casserole is a comforting and nutritious dish, perfect for breakfast, brunch, or a light dinner. With layers of tender potatoes, sautéed spinach, and creamy eggs topped with golden melted mozzarella, it’s a crowd-pleaser that’s easy to prepare.

Preparation Time:
20 minutes

Cooking Time:
30 minutes

Total Time:
50 minutes

Servings:
6

Calories:
Approximately 250 kcal per serving

Ingredients:

• 450 g 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 g spinach, washed and roughly chopped
• 4 eggs
• 4 tbsp cream cheese
• 1/2 tsp granulated garlic
• 1 tsp baking powder
• 150 g pizza mozzarella, shredded
• Additional salt for seasoning

Instructions:

• Prepare the Potatoes:
  • Bring a large pot of 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:
  • Heat a little vegetable oil in a skillet over medium heat.
  • Add the chopped onion and sauté until translucent.
  • Add the spinach and cook until wilted 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 vegetable oil.
  • In a large mixing bowl, beat the eggs with cream cheese, granulated garlic, and baking powder. Season with salt to taste.
  • Layer half of the boiled potatoes in 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 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:
  • Let the casserole cool for a few minutes before serving to allow it to set.
  • Serve warm, possibly with a side of crusty bread or a light salad.

Cooking Tips:

• Potato Texture: Ensure the potatoes are just tender; overcooked potatoes may become mushy.
• Spinach Preparation: Cook the spinach until most of the moisture evaporates to avoid a watery casserole.
• Cream Cheese Mixing: Use softened cream cheese for easier blending with the eggs.
• Customizable: Add herbs or spices, such as paprika or thyme, for extra flavor.
• Cheese Variation: Substitute mozzarella with cheddar or Gruyère for a different flavor profile.

Why You’ll Love This Recipe:

• Packed with layers of creamy, cheesy goodness.
• A versatile dish that works for breakfast, brunch, or dinner.
• Easy to make ahead for meal prep or gatherings.
• A delicious way to sneak more greens into your diet.

Conclusion:
This Potato and Spinach Egg Casserole is a comforting, satisfying dish that’s perfect for any meal. With its creamy texture, cheesy topping, and layers of vegetables, it’s a recipe you’ll turn to time and again. Whether you’re serving a crowd or preparing a quick family dinner, this casserole is guaranteed to impress.

Frequently Asked Questions:

1. Can I use frozen spinach instead of fresh?
2. How do I make this dish dairy-free?
3. Can I add other vegetables like mushrooms or bell peppers?
4. What’s the best way to reheat leftovers?
5. How long can I store this casserole in the refrigerator?
6. Can I prepare the casserole ahead of time and bake later?
7. What type of potatoes work best for this recipe?
8. Can I use a different type of cheese instead of mozzarella?
9. Is it possible to add meat, like bacon or sausage, to this dish?
10. How can I make this casserole gluten-free?