{"id":481,"date":"2020-04-21T18:50:31","date_gmt":"2020-04-21T18:50:31","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=481"},"modified":"2024-02-09T21:35:24","modified_gmt":"2024-02-09T21:35:24","slug":"creamy-spinach-potato-breakfast-casserole","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/creamy-spinach-potato-breakfast-casserole\/","title":{"rendered":"Creamy Spinach Potato Breakfast Casserole"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Creamy Spinach Potato Breakfast Casserole<\/span><\/h2>\n
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Servings: <\/span>4<\/span><\/div>\n\n\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 1\u00bd<\/span> tablespoon<\/span> olive oil<\/span> divided<\/span><\/li>
  • \u00bd<\/span> cup<\/span> yellow onion<\/span> diced<\/span><\/li>
  • 8<\/span> ounces<\/span> 99% raw lean ground turkey<\/span><\/li>
  • 2<\/span> teaspoons<\/span> ground chili powder<\/span><\/li>
  • \u00bd<\/span> teaspoon<\/span> onion powder<\/span><\/li>
  • 3<\/span> ounces<\/span> fresh baby spinach leaves<\/span><\/li>
  • 1<\/span> tablespoon<\/span> garlic<\/span> minced<\/span><\/li>
  • 1<\/span> tablespoon<\/span> fresh sage<\/span> minced<\/span><\/li>
  • 2<\/span> large eggs<\/span><\/li>
  • \u2153<\/span> cup<\/span> fat free milk<\/span><\/li>
  • \u2154<\/span> cup<\/span> grated raw potatoes<\/span> without skin<\/span><\/li>
  • \u00bd<\/span> cup<\/span> shredded low moisture Mozzarella cheese<\/span><\/li>
  • 2<\/span> tablespoons<\/span> shredded Parmesan cheese or Spanish Manchego<\/span><\/li>
  • Salt<\/span> optional<\/span><\/li><\/ul><\/div>

    <\/span>Pair each serving with:<\/span><\/h4>
    • 8<\/span> ounce<\/span> glass of milk<\/span><\/li><\/ul><\/div>

      <\/span>Alternate options:<\/span><\/h4>
      • Substitute ground meat of your choice<\/span><\/li>
      • Consider 2 ounces frozen spinach if you don\u2019t have fresh<\/span><\/li><\/ul><\/div><\/div>\n

        <\/span>Instructions<\/span><\/h3>
        • Preheat the oven to 400F.<\/span><\/div><\/li>
        • Grease a small 3-cup casserole dish or ovenproof skillet with nonstick spray.<\/div><\/li>
        • Heat \u00bd tablespoon olive oil in a nonstick skillet over medium high heat. Add the onions and saut\u00e9 for 5 minutes or until soft and fragrant.<\/span><\/div><\/li>
        • Add the turkey, chili powder, salt (optional) and onion powder. Brown the meat until fully cooked and crumbled. Transfer to a bowl and set aside.<\/div><\/li>
        • Add the remaining 1 tablespoon olive oil and reduce the heat to medium low. Add the garlic and sage and saut\u00e9 for 2-3 minutes.<\/div><\/li>
        • Add the spinach and stir until wilted, about 2 minutes. Transfer to a bowl and set aside.<\/div><\/li>
        • In a mixing bowl, whisk the eggs and \u2153 cup milk. Add the cooked turkey, spinach, potatoes, and Mozzarella cheese. Stir until combined. Transfer to the casserole dish. Top with the Parmesan cheese.<\/span><\/div><\/li>
        • Bake for 20-25 minutes or until the top is golden brown and the casserole springs back when touched.<\/div><\/li>
        • Serve with remaining 8-ounce glass of milk.<\/div><\/li><\/ul><\/div><\/div>\n
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