Potato and Spinach Breakfast Casserole
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 4-6 medium white-skinned potatoes (either Russet or Yukon Gold will work)
  • 2 cups baby spinach
  • 1-2 cups white mushrooms
  • 2 medium white onions
  • 8 oz shredded Conebella Farm Cheddar or Colby cheese, any flavor
  • 10 eggs
  • ½ cup cream
  • ½ cup milk
  • Salt and pepper to taste
  • Oil to grease pan
  1. Preheat oven to 350.
  2. Wash all vegetables. If desired, peel the potatoes. Slice the potatoes, onions and mushrooms very thinly. Remove the stems on the baby spinach.
  3. Whisk together the eggs, milk and cream. Add salt and pepper to your liking.
  4. Grease the sides and bottom of a 9x13 pan. Start by layering potato, then spinach, mushroom, onions and cheese. Drizzle a small amount of the egg mixture on top, then repeat layers until your pan is full and ingredients have been used up. Be careful not to put too much egg in each layer or you may use it up too quickly. Depending on your tastes, you may want to lightly salt each potato layer.
  5. Bake 45-60 minutes until the egg mixture is set. Allow to cool 10-15 minutes before serving.
Recipe by Conebella Farm at https://conebellafarm.com/potato-spinach-breakfast-casserole/