January 24, 2012

Potato, Sausage, and Spinach Breakfast Casserole

Eggs are a staple in my house. Need a quick, unplanned meal? The answer for me is almost always eggs. Add cheese, sauteed vegetables, salsa, potatoes, or even just pan-fried in some butter with salt and pepper for a quick, healthy dish. However, lately I have become an egg snob. I started buying eggs from the farmer's market a few years ago - fresh, free-range, and much tastier than store bought. During the winter, it's harder for me to get to the farmer's market, so I have to settle for store-bought. I spend the extra bucks to get premium quality because it's worth it.

If you're not a fan of eggs, I challenge you to try better quality and see if that makes a difference. Otherwise, try this casserole. Potatoes, sausage, and Gruyère can't go wrong!

When I made this, I halved the recipe except for the potatoes. Mine turned out flat - maybe 3/4 inch thick, so making the full recipe would yield a thicker, more attractive casserole.

Potato, Sausage, and Spinach Breakfast Casserole
from Bon Appetit

16 large eggs
1 1/4 cups heavy cream
1 1/2 teaspoons kosher salt plus more
3/4 teaspoon freshly ground black pepper plus more
5 tablespoons unsalted butter, divided
12 ounces fresh breakfast sausage links
2 cups sliced leeks, white and pale-green parts only
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 Gruyère
1/2 cup (1 1/2 ounces) grated Parmesan

Position a rack in top third of oven; preheat to 350°F. Whisk eggs, cream, 1 1/2 teaspoon salt, and 3/4 teaspoon pepper in a large bowl; set aside.

Melt 1 tablespoon butter in a 12" cast-iron or nonstick ovenproof skillet over medium heat. Add sausages and cook, turning often, until browned all over, about 10 minutes. Transfer to a plate. Add leeks to skillet. Season with salt; cook until wilted, about 5 minutes. Transfer to a small bowl.

Melt 3 tablespoons butter in same skillet over medium heat. Add potatoes, spreading out in an even layer. Cook without stirring until bottom and edges are crisp and golden brown, about 10 minutes. Slide potato pancake onto a large plate. Invert onto another large plate. Melt 1 tablespoon butter in skillet. Slide potato pancake into skillet, browned side up; cook until bottom is golden brown, about 10 minutes.

Scatter spinach, leeks, and sausages over potato pancake, 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.


Suzanne said...

SOunds perfect.

Jeff and Natalie Perez said...

mmmmm sounds so yummy! I miss my egg snob friend :) I to am an egg snob, I'm sure not surprising