Greek Breakfast Casserole
Serves 8
60 mins total
An easy, make ahead brunch recipe. Loaded with spinach, tomatoes, feta, roasted red peppers, and eggs.
0 servings
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Preheat oven to 350 degrees F.
Spray a 9x13 inch baking dish with nonstick cooking spray (or butter).
In a skillet with a few tablespoons of olive oil cook potatoes for 5-7 minutes - I like mine to be a little crispy when I put them in the casserole.
Arrange potatoes evenly in the bottom of the dish.
Combine egg mixture ingredients in a large bowl, stir well and set aside.
In a medium skillet heat 3 T olive oil and garlic, tomatoes and scallions for 5 minutes. Add spinach to the sauté and cook for 2 additional minutes (spinach should be bright green – do not overcook)
Combine vegetables with the egg mixture and pour over hash browns. Bake uncovered for 40 to 45 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before garnishing with sour cream and salsa.