Italian Breakfast Potato Bake recipe
All Recipes Breakfast and Brunch Recipes Potatoes
Ingredients
- 1 teaspoon butter 8 tablespoons butter, divided 8 cooked sausage patties, diced 1 onion, diced 7 white mushrooms, sliced 1 cup thinly sliced fresh spinach 2 cloves garlic, minced 1 teaspoon salt, divided 3 cups water 6 cups diced yellow potatoes 8 eggs ½ cup sour cream ¼ cup minced Italian parsley 1 cup shredded Cheddar cheese ⅛ teaspoon pepper 2 ounces goat cheese, crumbled
Nutrition Info
- 407.1 caloriescarbohydrate: 22.5 gcholesterol: 237 mgfat: 28.1 gfiber: 3 gprotein: 17.5 gsaturatedFat: 14.9 gservingSize: -sodium: 635.2 mgsugar: 2.7 gtransFat: : -unsaturatedFat: : -
Directions Italian Breakfast Potato Bake
Directions
-
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with 1 teaspoon butter.
Melt 1 tablespoon butter in a large skillet over medium heat. Add sausage, onion, and mushrooms, cook and stir until onion is translucent, about 5 minutes. Add spinach and garlic, cook and stir until spinach is wilted, about 2 minutes. Season with 1/2 teaspoon salt.
Combine remaining 7 tablespoons butter and water in a large saucepan, bring to a boil. Add potatoes and cook until fork-tender, about 10 minutes. Drain.
Whisk eggs, sour cream, and parsley together in a large bowl. Fold in sausage mixture, potatoes, and Cheddar cheese. Season with 1/2 teaspoon salt and black pepper. Turn out into the prepared baking dish.
Bake in the preheated oven until a knife inserted into the center comes out clean, about 20 minutes. Scatter goat cheese on top. Slice into 9 pieces.