Brunch recipes don't have to be hard. This simple breakfast casserole is elevated with Greek inspired ingredients like feta cheese, spinach, and sun-dried tomatoes.
Preheat oven to 375° and spray a 9 x 13 (or equivalent) dish with cooking spray.
Heat a large pan over medium-high heat, add the oil.
Sauté the shallot and garlic for 3-5 minutes until it softens and begins to become translucent.
Reduce heat to medium-low, add sun-dried tomatoes, cook for 2 minutes to soften.
Add cleaned and trimmed spinach and sauté until bright green and wilted, about 1-2 minutes. Turn off heat, set aside.
Open the bag of Simply Potatoes, add 1/2 tsp salt and 1/4 tsp black better to the potatoes, coat/toss well. (This can be done in the bag, in a bowl, or a zip-seal bag).
Arrange the seasoned potatoes evenly in the bottom of the dish.
In a large bowl, whisk together eggs, salt, pepper, and oregano.
Stir in the spinach mixture and cheese into the eggs.
Pour mixture over the potatoes.
Bake in oven until eggs are fully cooked through, about 30-35 minutes. Slice and serve.
This does reheat nicely.