Potato and Spinach Breakfast Casserole

If you’re planning a brunch for Mother’s Day (or any other fun excuse to have brunch), it’s a great idea to serve savory, protein-rich, veggie-filled dishes. After all, you want to keep chatting and enjoying time with friends and family, which can be hard to do if you’re crashing down from a sugar high.

I have to admit, I love the sweet quick breads, muffins, pancakes, coffee cake and other wonderful carbs that are a staple of every brunch. As far as the menu goes, that’s pretty much what I go to a brunch looking forward to. But I’ve attended several brunches where the savory dish is what I leave thinking about and wanting to add to my own breakfast or brunch repertoire.

Here are a few of my favorite savory breakfasts from the Conebella Farm Blog:

Southwest Egg and Jalapeno Cheddar Casserole: Easy to assemble, packed with protein, and with just the right amount of kick to it.

Ham and Cheddar Crepes: Fill these with cheesy béchamel sauce and sautéed veggies like mushrooms, onions and spinach. Make the crepes with a little buckwheat for extra protein!

Classic quiche: This version uses spinach, speck or prosciutto, Conebella Farm Cheddar and nonfat Greek yogurt.

And here’s a new one that someone served at a brunch my sister attended recently. It was so good she asked for the recipe and made it soon afterward!

Potato-Spinach Breakfast Casserole


Potato and Spinach Breakfast Casserole

  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 mins
  • Yield: 8 1x


  • 46 medium white-skinned potatoes (either Russet or Yukon Gold will work)
  • 2 cups baby spinach
  • 12 cups white mushrooms
  • 2 medium white onions
  • 8 oz shredded Conebella Farm Cheddar or Colby cheese, any flavor
  • 10 eggs
  • 1/2 cup cream
  • 1/2 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 9×13 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.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!