Potato, Sausage and Spinach Breakfast Casserole

Good Monday morning to you! The sun is shining and it’s a beautiful day…… we have a brand new week ahead of us, full of opportunity and potential, so let’s kick it off right!

And no, I haven’t had too much coffee this morning …. I’m just excited because I am motivated and inspired about quite a few things on my agenda this week.

First up? Finishing the logo for my new, top secret venture. I could tell you all about it, but then you’d have to enter the Witness Protection Program. Not good.

For you anyway….

Second? Paint. I know I’ve mentioned it before, but this weekend I’m going to do it. I’m going to paint the family room and get it finished. Completed. Finito. Done. And finally cross another room off the list.

Third (and seriously, the most important) – preparations for my mother’s birthday party. I’ve got some ideas to work out, people to contact, and plans to make.

Having said all that, I think it would be within my best interest to get that second cup of coffee going 🙂


Potato, Sausage and Spinach Breakfast Casserole – adapted from

10 large eggs
1 1/4 cups milk
3/4 teaspoon freshly ground black pepper
5 tablespoons unsalted butter
12 ounces fresh breakfast sausage, crumbled
2 cups sliced onions
2 russet potatoes (1 1/2 pounds), peeled, shredded, lightly squeezed
1 pound frozen spinach, thawed, squeezed dry, roughly chopped
1 1/2 cups (4 ounces) grated Monterey Jack cheese
1/2 cup (1 1/2 ounces) grated Parmesan

Position a rack in top third of oven; preheat to 375°F. Whisk eggs, milk and 3/4 teaspoon pepper in a large bowl; set aside.

Melt butter in a large skillet over medium heat. Add potatoes, spreading out in an even layer. Cook, stirring and flipping, until potatoes are crisp and golden brown, about 15 minutes. Transfer potatoes to a greased 9 x 13 pan.

Scatter spinach, onions, and sausages over potatoes, each in an even layer. Season with salt and pepper, then pour in egg mixture. Sprinkle both cheeses over.

Bake until casserole is puffed and golden brown, 35-40 minutes. Serve warm or at room temperature.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s