Cheesy Spinach Potato Egg Casserole Recipes

CHEESY SPINACH-POTATO EGG CASSEROLE

Cheesy Spinach-Potato Egg Casserole image

A fantastic one-dish meal, our egg casserole with spinach and potatoes is naturally gluten-free and vegetarian, making it perfect for a gathering with mixed dietary needs. And while it is special enough to serve at a holiday brunch, the fact that you can prep it all the night before means that it is easy enough for everyday mornings, too.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 1h30m

Number Of Ingredients 10

Ingredients

3 tablespoons unsalted butter, plus more, softened, for brushing
1 onion, chopped (2 cups)
Kosher salt and freshly ground pepper
1 pound curly-leaf spinach, thick stems removed, sliced (8 packed cups)
2 teaspoons fresh thyme leaves
1 pound Yukon Gold potatoes, peeled and cut into a 1/2-inch dice (3 cups)
1 1/2 cups whole milk
12 large eggs
Scant 1/4 teaspoon freshly grated nutmeg
6 ounces fontina, coarsely grated (2 cups)

Steps:

Preheat oven to 375°F. Brush a 2-quart baking dish with butter. Melt butter in a large skillet over medium-high heat. Add onion and 1/2 teaspoon salt; cook, stirring occasionally, until golden in places, 5 to 7 minutes. Add spinach and thyme; cook until spinach wilts and darkens slightly, about 5 minutes. Add potatoes and milk; season with pepper.
Simmer until milk thickens and reduces slightly and potatoes are easily pierced with the tip of a knife but still retain their shape, about 5 minutes. Remove from heat; let cool completely. Meanwhile, in a large bowl, whisk eggs with 1 1/2 teaspoons salt and nutmeg. Stir cooled potato mixture and half of cheese into eggs.
Transfer to prepared baking dish and cover with parchment-lined foil. (If assembling the day before, wrap the dish with plastic wrap and refrigerate until ready to bake). Bake casserole, covered, 30 minutes. Uncover, sprinkle evenly with remaining half of cheese, and continue baking until set and golden brown in places, 15 to 25 minutes more (if the top is browning too quickly, tent with foil). Let cool slightly before serving.

CHEESY SPINACH CASSEROLE

Cheesy Spinach Casserole image

A wonderful dish for parties or for home. This dish has a strong spinach and Monterey Jack cheese flavor, with a hint of artichoke and onion.

Provided by BECKIDAKAN

Categories Main Dish Recipes Casserole Recipes Vegetable

Time 50m

Yield 4

Number Of Ingredients 11

Ingredients

6 ounces uncooked spaghetti
1 egg
¼ cup milk
½ cup sour cream
1 (10 ounce) package frozen chopped spinach, thawed
½ (14 ounce) can artichoke hearts, drained and chopped
1 (8 ounce) package shredded Monterey Jack cheese
4 tablespoons grated Parmesan cheese, divided
1 teaspoon dried minced onion
salt and pepper to taste
paprika to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water for 8 to 10 minutes, or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C).
In a 2 quart casserole dish, whisk together egg, milk, and sour cream. Using a wooden spoon, stir in spinach, artichoke hearts, Monterey Jack cheese, 2 tablespoons Parmesan cheese, and cooked spaghetti. Season with minced onion, salt, and pepper. Top with a sprinkling of paprika and remaining Parmesan cheese.
Cover, and bake in preheated oven for 15 minutes. Remove cover, and bake for another 15 minutes. Let stand 2 minutes before serving.

Nutrition Facts : Calories 522 calories, Carbohydrate 42.6 g, Cholesterol 114.6 mg, Fat 27 g, Fiber 5.3 g, Protein 28.5 g, SaturatedFat 16 g, Sodium 1059 mg, Sugar 2.9 g

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