The spinach and potato casserole is the perfect breakfast recipe with its doze of health and yum quotient. Spinach, Potato, sausages in creamy custard baked to golden perfection – perfect for breakfast or any time actually.
Hola friends, hope you are enjoying #BakingWithTina – my September Baking Challenge, where I am going to share 8 baking recipes. I don’t want to share only cake and cup cake recipes. We have always loved our baked foods in the house. And it all comes from my dad. I have told this earlier too, we always had loads of English food at home during my growing up years. My dad was a practicing surgeon in the UK, after his FRCS, and was there for about a decade. He brought back loads of these little recipes and we have always enjoyed them at home. My dad is a great cook BTW.
Okay, enough of the background. As a part of my #BakingWithTina challenge I am going to share a mix of baking recipes – sweet and savory everything. Today it’s going to be a breakfast casserole. Breakfasts with bread butter omelet is boring. Period. But what about twisting that egg to get a loaded casserole for breakfast? Interesting right?
Casseroles are so easy to bake – I have some zillion recipes of it. Actually you can put whatever you like and create a casserole recipe yourself. Surprise yourself people. You just need to keep the custard part intact.
Why this recipe?
I HATED spinach as a kid. I still don’t like it in any regular Indian recipe – may be Palak Paneer is fine once in a while. I gave my mum quite a tough time earlier because I was a ‘picky-eater’. Only way she could feed me spinach was a spinach soup! Now I don’t want that to happen to my bub. [He loves the spinach soup though!] So I find ways to make boring and sick looking (read repulsive) vegetables, look and taste exciting. So I put spinach in quiches, pies, soups, or casseroles!
Doesn’t that sound nice?
Okay, Let’s Get started
I am using some sausage in this recipe – pork sausage. You can substitute that with anything – chicken sausage, ham, bacon, turkey, shredded chicken – almost anything that you want. In case you want to go vegan just keep it to the spinach and potato or may be add some tofu, or corn may be? I told you, you can add just about anything.
Preparing Potato & Spinach
I like to grate my potatoes for this casserole. Why, did you ask? This way it is all evenly shredded down and takes lesser time to cook. For spinach – if you are using baby spinach – simply tear them with hands. And if you are using regular spinach chop the leaves roughly – but not too big.
Sauté some onion, garlic in a skillet. Add in sliced sausage (or any meat that you are using) and sauté for some more time. Add in the grated potato and keep sautéing for 2 minutes. The spinach goes in last, followed by some, chili flakes, thyme (dried or fresh, whatever you have) and sage. Sauté for 5 minutes or till the spinach is wilted.
Preparing the Custard
This is a go to custard recipe for any casserole. 2 large whole eggs in 1/3 cup whole milk, is the perfect ratio. It makes the custard creamy and yummy. Now you can make combinations of milk and cream but I like it this way.
I am also using some smoked cheddar in the casserole. You can use any cheese of your choice – parmesan, mozzarella anything is fine. [Anything that melts well is good to go].
Ina greased casserole dish or baking pan pour in the potato and spinach mix in the first layer. Pour the custard on top of it. Tap the sides of the dish so that the custard settles down evenly. Bake it in a pre-heated oven at 200C/400F for 20-25 mins.
What else, enjoy it warm. I have made this recipe thrice and we have had it for breakfast, once for a high tea party, and once for dinner. So you can suit it your liking.
Wasn’t that really easy?
Are you liking #BakingWithTina
Okay people, tell me, are you enjoying #BakingWithTina – the baking recipes that I am sharing this month? May be you can subscribe to the blog and get all the posts in your inbox and never miss them?
Until next time
- Olive Oil - 1 and ½ tablespoon
- Onion - 1 small onion, diced
- Garlic - 4-5 cloves, finely chopped
- Pork Sausage - 4, sliced
- Potato - 2 large potatoes grated, without skin
- Spinach - 1 cup of baby spinach or regular spinach, washed thoroughly and roughly chopped
- Chili Flakes - ½ teaspoon
- Dried Sage - 1 teaspoon
- Dried Thyme - 1 teaspoon
- Seasoning - To Taste
- Milk - ⅓ cup, whole milk
- Egg - 2 large whole eggs
- Seasoning - to taste
- Smoked Cheddar - ½ cup, grated finely
- Pre-heat oven to 200C/400C
- Grease a casserole dish with butter
- In a skillet heat oil
- Saute garlic and onion till onions are translucent
- Add sliced sausages and saute
- Add in grated potato
- Saute for 2 minutes
- Add spinach and saute
- Let it cook in its own juice
- Add herbs and seasoning
- Turn off heat
- Break in 2 eggs in a mixing bowl and beat with a wire whisk
- Add milk and mix well
- Add seasoning
- Mix cheese and give it a stir
- Put the potato filling in a layer in the baking dish
- Pour in the custard
- Give a tap on the sides of the pan so that the custard settles evenly
- Sprinkle some more cheese from top
- Bake it for 20-25 mins at 200C/400F or till its golden in color
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