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