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Breakfast Casserole

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Ingredients

16 eggs
1 1/4 cups heavy cream
1 1/2 tsp salt
3/4 tsp white pepper
5 tbsp unsalted butter divided
12 oz sausage patties
2 cups leeks
2 lbs potatoes shredded (or use loose hash browns)
1 lb fresh spinach
4 oz Gruyere cheese fresh, grated
1 1/2 oz Parmesan cheese fresh, grated
4 oz mushrooms fresh, sliced

Nutritional information

411
Calories
28.5g
Fat
282mg
Cholesterol
660mg
Sodium
633mg
Potassium
20.4g
Carbohydrates
3.0g
Fiber
1.4g
Sugars
18.8g
Protein

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Breakfast Casserole

Cuisine:

This breakfast casserole is a hearty start to any day.

  • 1 hour 30 minutes
  • Serves 12
  • Medium

Ingredients

Directions

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Steps

1
Done

Position a rack in top third of oven; preheat to 350°F. Whisk eggs, cream, salt, and pepper in a large bowl; set aside.

2
Done

Melt 1 tablespoon butter in a 12" cast-iron or nonstick ovenproof skillet over medium heat.

3
Done

Crumble sausage and to skillet, then cook, turning often, until browned all over, about 10 minutes. Transfer to a plate. Slice leeks and add to skillet. Season with salt; cook until wilted, about 5 minutes. Transfer to a small bowl.

4
Done

Melt 3 tablespoons butter in same skillet over medium heat. Add potatoes, spreading out in an even layer. Cook without stirring until bottom and edges are crisp and golden brown, about 10 minutes. Slide potato pancake onto a large plate. Invert onto another large plate. Melt 1 tablespoon butter in skillet. Slide potato pancake into skillet, browned side up; cook until bottom is golden brown, about 10 minutes.

5
Done

Roughly chop spinach. Scatter spinach, leeks, mushrooms, and sausages over potato pancake, each in an even layer. Season with salt and pepper, then pour in egg mixture. Sprinkle both cheeses over.

6
Done

Bake until casserole is puffed and golden brown, about 40 minutes. Serve warm or at room temperature.

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