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Satisfying Breakfast Bake

VegetarianCasseroleGastro-Pub

Time: 1 hour 30 minutes

Yield: 8 servings

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About

No joke, there is no end to the satisfaction when this Satisfying Breakfast Bake is on the table! Fluffy eggs and tender potatoes together again, always make for a happy morning, but mixing it with nutty cheese and garden-fresh spinach makes the pairing all the better! It's nourishing, savory, hearty, and just plain restorative! Mornings shouldn't be something you dread, but instead something you celebrate! Let Satisfying Breakfast Bake be the first step in making daybreak a simply wonderous time!

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Ingredients

  • 3 tablespoons unsalted butter, plus more, to taste, softened, for greasing the dish
  • 1 onion, chopped
  • kosher salt, to taste
  • 1 pound curly-leaf spinach, thick stems removed and leaves sliced
  • 2 teaspoons fresh thyme leaves
  • 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch diced pieces
  • 1 1/2 cups whole milk
  • freshly ground pepper, to taste
  • 12 large eggs
  • scant 1/4 teaspoon nutmeg, freshly grated
  • 6 ounces fontina cheese, coarsely grated, divided

Directions

Step 1 -Preheat the oven to 375 degrees F.

Step 2 -Brush a 2-quart baking dish with the extra butter.

Step 3 -In a large skillet over medium-high heat, melt the remaining 3 tablespoons of the butter.

Step 4 -Add the onion and the salt to the melted butter and cook, while stirring occasionally, until golden in places, about 5-7 minutes.

Step 5 -Add the spinach and the thyme and cook until the spinach wilts and darkens slightly, about 5 minutes.

Step 6 -Add the potatoes and the milk.

Step 7 -Season the mixture with the pepper.

Step 8 -Simmer the mixture until the milk thickens and reduces slightly and the potatoes are easily pierced with the tip of a knife, but still retain their shape, about 5 minutes.

Step 9 -Transfer the skillet from the heat and allow the mixture to cool completely.

Step 10 -In a large bowl, whisk the eggs with the salt and the nutmeg.

Step 11 -Stir the cooled potato mixture and 1/2 of the fontina cheese into the whisked eggs.

Step 12 -Pour the mixture into the prepared baking dish and cover it with parchment-lined foil.

Step 13 -Bake the casserole, covered, for 30 minutes.

Step 14 -Uncover the casserole and sprinkle it evenly with the remaining cheese.

Step 15 -Bake until the casserole is set and golden-brown in places, about 15-25 minutes.

Step 16 -Let cool slightly.

Step 17 -Serve.

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