This yummy and healthy vegetable egg bake is a great option for weekend brunch or even “brinner” (breakfast for dinner)
- 2 russet potatoes
- 4 tablespoons olive oil
- 3 full carrots
- 1 package (10oz) frozen spinach
- 1 large vidalia onion
- 1 cup sliced baby bella mushrooms
- 6 large eggs
- 3/4 cup shredded mozzarella cheese
- 1/4 cup parmesan cheese
- 1/2 cup milk
- 1 tablespoon garlic
- Italian bread crumbs
- Salt, pepper, old bay
Step 1. Slice the potatoes thin (between 1/8 and 1/4 inch think) then toss them in 2 tablespoons of olive oil, salt, pepper and old bay (to your taste). Place them on a cooking sheet and stick them in the over to cook for about 1 minutes on each side at 375 degrees.
Step 2. Once the potatoes are in the oven, chop your onion and add it to a saute pan, with the other 2 tablespoons of olive oil. start to cook the onions down at a low-medium heat.
Step 3. Cup up your carrots and mushrooms. I threw mind into a food processor and pulse it a few times to get a small chop on them.
Step 4. Once the onions are getting a little transparent, add the garlic, and continue to cook down. After a couple of minutes, add your chopped carrots and mushrooms. Season with salt and pepper to your taste. One the carrots are soft enough to your liking pull the veggie mixture form the stove.
Step 5. Take your cooked potatoes, and line the bottom of a 9×12 greased glass or ceramic dish.
Step 6. In a large mixing bowl add your cooked vegetable mixture and your de-thawed and pressed dry, frozen spinach, then add your eggs and milk. Finally add the cheese and mix it up. Pour the mixture over the potatoes in your pan. Top the mixture with a thin sprinkle of Italian seasoned breadcrumbs. The bread crumbs give the dish a beautiful crust on the top.
Step 7. Bake at 400 degrees for 25-30 minutes. The cheese will be still bubbling but the egg will look cooked. If you use a glass pan you can see the popped air bubbles in the egg through the sides.
Step 8. Let cool for at least 15-20 minutes, then cute, serve and enjoy! I served it with some fresh baked Challah.
* I kept the leftovers from this recipe in the fridge for 5 days and they re-heat amazing in the microwave. It doesn’t dry out.