After all of the heavy holiday meals and copious amounts of sugar that I know I’ll be (and have been) enjoying, I am more than ready for this power greens and potato breakfast casserole to start resetting!
This recipe is a lot like my tasty 5 ingredient vegetable frittata so if you love that recipe, you will absolutely love this one! This power greens and potato breakfast casserole is made in a skillet, and it’s like a frittata, but is a little more casserole and can be made in a casserole dish instead of a skillet.
Costco sells a large bag of power greens (a mix of baby spinach, baby red and green chards, and baby kale), which I use for this recipe. I love having the greens on hand to sneak into recipes where I can. If you don’t already know, I love shopping at Costco because they have such a great food selection and a whole list of household items I like to buy there as well. Have you seen all of my favorite things to buy at Costco?
If you’re having overnight guests during the holidays, you can easily prep these ingredients ahead of time and quickly throw into a skillet to bake. You’ll be able to have a healthy, hearty meal on the table for them in the time in takes to make a pot of coffee.
A few notes and tips for making this power greens and potato breakfast casserole:
- The bake time depends on how thick your casserole is. So, the smaller your skillet, the thicker the casserole and the longer the bake time. I used a 6″ skillet in this recipe. You could use a square baking dish or a casserole dish.
- I use power greens (baby spinach, baby red and green chards, and baby kale) in this recipe, but feel free to use only spinach, or kale, or chards, or any combination of them.
- Browning the butter is an important step because it adds a touch of extra flavor.
- You can use frozen hash browns in place of fresh potato if that’s what you have on hand, shredded a potato is not always fun or quick.
- If you choose to use fresh potato, use it quickly, otherwise the potatoes will oxidize and turn brownish, but they will still taste good!
- If you want to be extra fancy, use Cotija cheese in place of Parmesan (or in addition to)
That’s a whole lot of tips, but I love a good bullet pointed list to get right to the point!
Next time you’re looking for a breakfast casserole that has a greens in it and tastes so good, look no further than this power greens and potato breakfast casserole.
- 2 large eggs
- 1/2 cup milk
- 1 large russet potato - peeled and shredded (about 1 cup firmly packed, or frozen hash brown potatoes)
- 1 Tbs. Butter
- 1/2 cup finely chopped yellow onion (about 1/4 onion)
- 4 oz. greens (spinach, kale, baby chard or combo of all three) = 4 loose cups
- 1/2 tsp garlic salt
- 3/4 cup mozzarella
- 3 Tbs Parmesan, grated
1. Preheat oven to 400 degrees.
2. In a bowl, combine eggs and milk, whisk. Add potatoes and cheese, stir. Chop greens.
3. Heat 1 Tbs. butter in a skillet and cook until browned. Then add in onion and cook for 1 minute, until starting to soften and turn translucent. Add in greens and garlic salt. Cook greens down - about 3 minutes.
4. Add egg/potato mixture into skillet (or add everything into a greased baking dish) and stir. Flatten the top and sprinkle on parmesan.
5. Bake for 30 - 35 minutes. The bake time depends on the size of your skillet. I used a 6" skillet. The smaller the skillet, the thicker the egg bake and the longer it will take to bake. Bake until eggs are cooked and the center isn't jiggly anymore. Remove from oven and let sit for 5 minutes before cutting/serving.