Hash Brown, Spinach, Egg Casserole

                                                                     

Hash Brown, Spinach, Egg Casserole

   This turned out so delicious! I am trying to incorporate more healthy eating into my diet and I am not a fan of spinach, but this was surprisingly good. This recipe is also very versatile as you can use hash browns or not, you can fry up the hash browns first if you want them crispy (stove top or in the oven), you can change up the vegetables by adding mushrooms and diced tomatoes, if you'd like, or taking out whatever you don't like. The nice thing about casseroles is there are no hard and fast rules.

   Take this recipe, for example. I really didn't measure anything as I am a 'dump' cook- I just dump things in until they look right. However, to make it easier for others, I will give exact measurements, though I eye-balled this recipe as I put it together. 

   This is a delicious recipe for lazy weekend mornings, to make up ahead and portion out and heat up through the week for quick on-the-go breakfasts, or for when company comes. It would also make a good Christmas morning breakfast, and by adding diced tomatoes you would get the festive red and green colors.By replacing the milk with cream and omitting the potatoes, this would be a good low-carb meal for those watching their carbs.

Hash Brown, Spinach, Egg Casserole

                                                                   Preheat oven to 350 degrees F.

2 Tablespoons real butter

1 bag 12-16 oz fresh spinach

1 medium green pepper, diced

6 scallions, diced

2 cups or so of hash brown potatoes (frozen works)

8 eggs, beaten

1/2 cup milk

6-8 ounces Cheddar-Jack cheese, grated

Salt and pepper, to taste

Grease a 9"-10" pan and set aside.

In a 10-12" skillet, melt the butter over medium heat and then add about half the bag of spinach, stirring with a wooden spoon until it starts to wilt enough to add the rest of the spinach. Cook, stirring fairly constant, until spinach is completely wilted but still dark green. Remove from heat and set aside.

In a medium mixing bowl, add 8 eggs and beat well with a whisk. Add milk and beat well. Add the hash brown potatoes, green peppers, scallions, spinach cheese, salt and pepper and stir well with the wooden spoon. Pour mixture into the greased pan. Place in oven and bake for about 45 minutes until eggs are set and just beginning to brown on top. Remove from oven and let sit for about 5-10 minutes to set up before cutting into squares for serving. Serves 5-6 people.

Tips:

*You can use any vegetables you like- fresh tomatoes diced, mushrooms, chopped, kale instead of spinach, etc.

*You can replace the milk with cream for low-carb- or replace milk with about 6-8 ounces of sour cream.

*Any favorite cheese can be used, and you can add less or more, depending on taste.

*You can grate fresh potatoes or use frozen hash browns. If frozen, they do not need to be thawed.

*You can mix the hash browns with about a tablespoon or so of olive oil, place them in the casserole dish and bake at 450 degrees in oven until crisped, about 25 minutes. Watch they don't burn. Then add other ingredients on top and bake as described..

*You can add any meats you like: cubed pieces of ham (1-1 1/2 cups), fried and crumbled bacon (6-10 slices), fried, crumbled and drained sausage (6-8 ounces).