Every year, I have the same dilemma: what in the world am I going to bring to our church’s Easter Sunday sunrise service and potluck breakfast? I am well aware that the Easter holiday has nothing to do with my cooking, but any event that allows me the opportunity to bring food ranks high on my priority list. I always have several goals when I bring food to a potluck. One is to bring something that looks appetizing, because people are going to judge on appearance and I may not be afforded the opportunity to explain the dish. I also try to make sure that the dish is recognizable, but also unique. Another thing I always try to do is make a dish that’s vegetarian, because chances are good that others are also seeking meat-free options. Now that I’ve typed all that, I’m realizing that my approaching to potlucks may be a little over the top.
At any rate, I decided I wanted to make some sort of egg casserole dish this year. I dug up an old Pioneer Woman recipe I’d saved in Evernote, omitted the meat and baked it up on Easter morning (after I slept in an hour late because I used an alarm that wasn’t changed for Daylight Savings…but that’s another story). The dish came out well and went over great with others at the breakfast, but it wasn’t exactly what I wanted it to be. Last week, I made some adjustments and tried it again.
Cheesy Potato, Spinach and Egg Breakfast Casserole
- 2 pounds potatoes shredded (I used my food processor to do this)
- ¼ cup olive oil
- salt and pepper to taste
- 12 eggs
- 2 cups shredded cheddar cheese divided
- 4 cups raw spinach
- Preheat oven to 400 degrees.
- Heat a couple tablespoons of the olive oil in a large skillet over medium-high heat. Add the shredded potatoes to the pan and sprinkle with salt and pepper. Cook the potatoes, stirring occasionally, until the potatoes are slightly crispy. If needed, add additional olive oil to keep the potatoes from sticking.
- Meanwhile, crack the 12 eggs into a large bowl. Beat with a fork. Add 1 and a half cups of the cheese and all of the spinach to the bowl. Stir to coat all of the spinach with egg.
- When the potatoes are done, spread them evenly on the bottom of an ungreased glass 9x13 baking pan.
- Pour the egg/cheese/spinach mixture evenly over the potatoes. Bake for 20 minutes at 400 degrees, or until the eggs are cooked through.
- After 20 minutes, sprinkle the additional half cup of cheese over the casserole. Return the casserole to the open for 5-10 minutes, until the cheese is melted and beginning to brown.