POTATO, SAUSAGE AND SPINACH BREAKFAST CASSEROLE

Potato, Sausage and Spinach Breakfast Casserole

• YIELD: 8 Servings

• PREP: 15 mins

• COOK: 1 hr 15 mins

• READY IN: 1 hr 30 mins

from: www.epicurious.com

Ingredients

• 16 eggs large

• 1 1/4 cups heavy cream

• 1 1/2 teaspoons salt

• 3/4 teaspoon freshly ground pepper

• 5 tablespoons Butter unsalted, divided

• 12 ounces pork breakfast sausage

• 2 cups leeks white and pale green parts only, sliced

• 2 potatoes russet, peeled, shredded, lightly squeezed

• 1 pound spinach roughly chopped

• 1 1/2 cups Swiss gruyere cheese grated

• 1/2 cup Parmesan grated

Instructions

1. Preheat oven to 350 degrees F Whisk eggs, cream, 1 ½ teaspoon salt and ¾ teaspoon pepper in a large bowl. Set aside.
   

2. Melt 1 tablespoon butter in a 12” cast-iron or ovenproof skillet over medium heat. Add sausage and cook until browned, about 10 minutes. Transfer to plate.
   

3. Add leeks to skillet, season with salt and cook until wilted, about 5 minutes. Transfer to small bowl.
   

4. Melt 3 tablespoons butter in same skillet, add potatoes, spreading evenly in pan. Cook without stirring until bottom and edges are crisp and golden brown, about 10 minutes.
   

5. Slide potato pancake onto large plate, invert onto another plate. Melt 1 tbs butter in skillet. Slide potato pancake into skillet browned side up and cook other side until brown, another 10 minutes.
   

6. Scatter spinach, leeks and sausages over potato pancake in an even layer. Pour in egg mixture. Sprinkle both cheeses over. Bake until casserole is puffed and golden brown, 35-40 minutes. Serve warm.