Happy New Year!
We started 2013 with a quiet family brunch. It felt good to start the new year by puttering around the kitchen, leafing through old favorite cookbooks, and sipping on a mimosa. I was looking for an egg bake recipe with spinach, cheese, and potatoes–real potatoes, not frozen hashbrowns. I don’t have anything against frozen hashbrowns, I just didn’t have any. I looked in at least 12 cookbooks and I could not find what I was looking for so I improvised. Here is my recipe for Spinach Potato Egg Bake and our simple brunch menu.
New Year’s Brunch Menu for 5 (3 adults and two somewhat picky preschoolers)
- Vanilla yogurt cups
- Fresh blueberries
- Sliced apples in lemon juice
- Mimosas (orange juice for the kiddos)
- Spinach Potato Egg Bake
For planning, the egg bake takes about 15 minutes to prep and 45-60 minutes to bake. So start the egg dish first and you’ll have plenty of time to get the rest on the table–or drink coffee and surf Pinterest.
Spinach Potato Egg Bake Recipe
- 4 medium potatoes, peeled and chopped (I used red potatoes, but russets would work too)
- 1 medium yellow onion, diced
- 2 cups frozen chopped spinach
- 8 eggs
- 1/2 cup skim milk
- 2 cups shredded cheddar cheese
- 1/2 teaspoon pepper
- 1 to 2 tablespoons olive oil
Preheat oven to 350. In a large skillet, add olive oil and onion and cook over medium heat for 3 to 5 minutes, stirring now and then. Add potatoes and cook another 5 to 10 minutes.
In a medium bowl, beat eggs and milk until combined. Add spinach, cheese, and pepper. Stir well.
Add the potatoes and onion to a lightly greased 9 x 13 baking dish. Pour the egg mixture over the potatoes and onion. Bake for 45 minutes (or until it’s done, aka a knife inserted comes out clean). It’s optional, but you can add a little extra shredded cheese on top and bake an additional 5 minutes. (I know I said it was optional, but really, melty cheese is more of a necessity).
With generous portions, this recipe serves 8.
I hope you like it. Let me know if you make it. Oh, and for those that care, this is a gluten free recipe.
Wishing you a very happy 2013,