Sometimes, mornings in Florida are a chaotic and confusing time. Breakfast frequently becomes an afterthought due to the fact that you have to rush to school, commute to work, and the bright sunshine that is inviting you to go outside. This recipe for Cheesy Spinach Potato Egg Casserole is exactly what you need to address that problem well.
The dish, which can be found in the booklet “Everyday Food: Fresh Flavor Fast” published by Martha Stewart Living, takes ordinary items and turns them into something extraordinary. It’s a one-dish marvel that works just as well for preparing meals on Tuesday morning as it does for assembling the family on Sunday.
There are a lot of families in Florida who admire its versatility. When my siblings and I were being finicky, my mother would frequently substitute fontina for cheddar cheese. Additionally, she would occasionally add bell peppers from our garden because my brother is always growing them.
Because of the dish’s adaptability, it can serve as a breakfast option for households who have a variety of preferences.
Individuals in Florida who are looking for meals that are well-balanced will appreciate the nutritional benefits that the casserole provides. Spinach is a source of iron and vitamins, eggs are a source of protein, and potatoes contribute a substance that is satisfying. Calcium and that tempting melty characteristic that children find especially difficult to resist are both provided by the cheese.
The original recommendation for a baking dish with a capacity of 2 quarts is mentioned by a number of reviewers as being on the smaller side. If you want to avoid problems with overflow while baking, it can be good to use a larger dish or to change the proportions on the recipe.
For a stress-free morning, prepare it in advance and store it in the refrigerator overnight. Simply place it in the oven while everyone else is getting ready, and breakfast will be ready on time with very little effort required.
The following is the recipe for Cheesy Spinach Potato Egg Casserole:
Components or components
- butter, unsalted, three tablespoons, with additional butter for brushing
- 2 cups of chopped onion, one onion
- Kosher salt and pepper that has been freshly ground
- eight cups of sliced curly-leaf spinach, one pound of which has had its stems removed.
- 2 teaspoons of thyme leaves that are fresh
- The Yukon Gold potatoes, which have been peeled and cut into ½-inch pieces, amount to three cups.
- One-half cup of whole milk
- 12 full-sized eggs
- About a quarter of a teaspoon of freshly grated nutmeg
- 6 ounces of fontina, grated to a coarse consistency (2 cups)
The directions
1st Step Bake at 375 degrees Fahrenheit. Butter should be brushed into a baking dish that is two quarts in capacity. In a large skillet, melt the butter by heating it over medium-high heat. Cook the onion with a half teaspoon of salt, tossing it regularly, for five to seven minutes, or until it becomes brown in some places. Put in the spinach and thyme, and cook for approximately five minutes, or until the spinach becomes slightly darker and wilts. Whisk in the milk and potatoes, then season with pepper.
The second step After around five minutes of simmering, the milk should have become slightly thicker and reduced, and the potatoes should be able to be readily pierced with the point of a knife while still retaining their shape. Take off the heat and let it to cool down fully. While this is going on, whisk the eggs in a large bowl together with one and a half tablespoons of salt and nutmeg. After the potato mixture has cooled, stir in half of the cheese through the eggs.
The third step Transfer to a baking dish that has been prepared, and cover with foil that has been lined with parchment paper. (If you are putting together the dish the day before, cover it in plastic wrap and place it in the refrigerator until you are ready to bake it). Cover the casserole and bake it for thirty minutes. Remove the cover, sprinkle the remaining half of the cheese evenly over the top, and continue baking for an additional 15 to 25 minutes, or until the cheese has set and turned golden brown in certain areas (if the top is browning too soon, tent it with foil). Prior to serving, allow it slightly cool down.