talian Breakfast Potato Bake

talian Breakfast Potato Bake
  • 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
  • 1/2 cup sour cream
  • 1/4 cup minced Italian parsley
  • 1 cup shredded Cheddar cheese
  • 1/8 teaspoon pepper
  • 2 ounces goat cheese, crumbled


  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with 1 teaspoon butter.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

05/23/2018
talian Breakfast Potato Bake, recipe PT15M PT1H 5 455 calories

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