Spinach Feta Breakfast Casserole

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  • 5 (1)
65 MIN
8 SERVING
Medium

PROTEIN

113g

CARBS

117g

CALORIES

2384kcal

SUGAR

15g

FAT

68g

cholesterol

703mg

Ingredients

Serving

brown potatoes ( shredded )

455 g

olive oil ( or butter )

2 tablespoon

onion ( diced )

1/2 medium

breakfast sausages ( optional )

225 g

feta cheese ( crumbled )

3 oz

fresh spinach ( chopped )

1 cup

egg

8 medium

coconut milk

1/2 cup

garlic powder

1 tsp

salt

1/4 tsp

ground black pepper

1/4 tsp, ground

paprika

1/4 tsp

Spinach Feta Breakfast Casserole

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  • 5 (1)

Instructions

Step 1

Preheat oven to 350 degrees.

Step 2

In a sauté pan, brown the hash browns with butter or olive oil until warmed and lightly browned.

Step 3

Place hash browns on the bottom of a greased 1.5-2 quart casserole dish.

Step 4

In the same sauté pan, brown sausage with the onion and then layer on top of the hash browns.

Step 5

Sprinkle the chopped spinach and feta over top of the sausage.

Step 6

In a bowl, whisk eggs, coconut milk, and the rest of the seasonings together.

Step 7

Pour eggs over spinach and feta.

Step 8

Bake about 45 minutes until the center is set and no longer wiggly.

Notes:
If you prefer not to bake it right away, this can be fully prepped, covered, and refrigerated overnight, and then baked in the morning. Note, it will take extra bake time if baking directly from the refrigerator—closer to 60 minutes.
Leftovers can easily be refrigerated or frozen for easy heat and eat breakfast option.

Day 25 of 40

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