Greek Inspired Breakfast Casserole ~ 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 ~ The Complete Savorist by Michelle De La Cerda

Greek Inspired Breakfast Casserole

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.

Print

Ingredients

  • 1 tsp olive oil
  • 1 shallot; finely diced
  • 3-4 cloves garlic; plump, minced/grated
  • 1 cup sun-dried tomatoes; diced not packed in oil
  • 11 oz baby spinach, trimmed
  • 12 large eggs
  • 20 oz Simply Potatoes® Hash Brown pkg
  • 1 tsp salt; divided
  • 1/2 tsp black pepper; divided
  • 1 tsp oregano; dried (1 tbsp fresh)
  • 1 cup feta cheese; crumbled
  • 1/2 cup fresh parmesan cheese; grated

Instructions

  1. Preheat oven to 375° and spray a 9 x 13 (or equivalent) dish with cooking spray.

  2. Heat a large pan over medium-high heat, add the oil. 

  3. Sauté the shallot and garlic for 3-5 minutes until it softens and begins to become translucent. 

  4. Reduce heat to medium-low, add sun-dried tomatoes, cook for 2 minutes to soften.

  5. Add cleaned and trimmed spinach and sauté until bright green and wilted, about 1-2 minutes. Turn off heat, set aside.

  6. 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).

  7. Arrange the seasoned potatoes evenly in the bottom of the dish.

  8. In a large bowl, whisk together eggs, salt, pepper, and oregano. 

  9. Stir in the spinach mixture and cheese into the eggs.

  10. Pour mixture over the potatoes.

  11. Bake in oven until eggs are fully cooked through, about 30-35 minutes. Slice and serve.

Recipe Notes

This does reheat nicely.