Greek Breakfast Casserole
An easy, make ahead brunch recipe. Loaded with spinach, tomatoes, feta, roasted red peppers, and eggs.
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Servings: 8
Ingredients
- 6 cups frozen hash brown potatoes I used the cubed potatoes with peppers - not the shredded
- 10 large eggs beaten
- 1 cup milk
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 2 teaspoons crushed red pepper
- 1 cup fresh basil chopped
- 1 teaspoon dried oregano
- 1 teaspoon thyme
- 1 teaspoon paprika
- 1 jar roasted red pepper cut into small pieces
- 1 ½ cup shredded mozzarella
- 4 ounces feta crumbled
- 3 Tablespoons olive oil
- 1 teaspoon minced garlic or 2 cloves chopped
- 1 pint grape tomatoes halved
- 4 scallions thinly sliced both the white and green parts
- 8 oz bag spinach
- Sour cream for serving optional
- Salsa for serving - highly recommend this as a garnishment
Instructions
- Preheat oven to 350 degrees F.
- Spray a 9x13 inch baking dish with nonstick cooking spray (or butter).
- In a skillet with a few tablespoons of olive oil cook potatoes for 5-7 minutes - I like mine to be a little crispy when I put them in the casserole.
- Arrange potatoes evenly in the bottom of the dish.
- Combine egg mixture ingredients in a large bowl, stir well and set aside.
- In a medium skillet heat 3 T olive oil and garlic, tomatoes and scallions for 5 minutes. Add spinach to the sauté and cook for 2 additional minutes (spinach should be bright green – do not overcook)
- Combine vegetables with the egg mixture and pour over hash browns. Bake uncovered for 40 to 45 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before garnishing with sour cream and salsa.
Notes
Make ahead: This casserole can be made ahead of time up until right before baking and refrigerated for up to 24 hours. Bake according to directions when ready.