Potato, Sausage, and Spinach Breakfast Casserole

Name: Potato, Sausage, and Spinach Breakfast Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 eggs; 3/4 cup (175 ml) whole milk; 1 tsp (5 ml) salt; 3/4 tsp (4 ml) freshly ground pepper; 3 tbsp (45 ml) butter, divided; 12 oz (336 grm). fresh breakfast links; 2 cups (475 ml) sliced leeks, white and pale green parts only; 1-1/2 lbs (.7 kg). russet potatoes, peeled, shredded, lightly squeezed; 1 lb (.5 kg). fresh spinach; 1-1/2 cups (350 ml) swiss or gruyere cheese, grated (4 oz (112 grm).); 1/2 cup (125 ml) grated Parmesan cheese (1-1/2 oz (42 grm).); 2 tbsp (30 ml) chopped fresh parsley, for garnish (optional)

Servings: persons

12 eggs
3/4 cup (175 ml) whole milk
1 tsp (5 ml) salt
3/4 tsp (4 ml) freshly ground pepper
3 tbsp (45 ml) butter, divided
12 oz (336 grm). fresh breakfast links
2 cups (475 ml) sliced leeks, white and pale green parts only
1-1/2 lbs (.7 kg). russet potatoes, peeled, shredded, lightly squeezed
1 lb (.5 kg). fresh spinach
1-1/2 cups (350 ml) swiss or gruyere cheese, grated (4 oz (112 grm).)
1/2 cup (125 ml) grated Parmesan cheese (1-1/2 oz (42 grm).)
2 tbsp (30 ml) chopped fresh parsley, for garnish (optional)

1
Preheat oven to 350 degrees (175 C.).
2
Whisk eggs,milk, salt and pepper in a large bowl; set aside.
3
Melt 1 tbsp (15 ml) butter in a 12-inch cast iron or non-stick oven-proof skillet over medium heat.
4
Add sausages and cook, turning until brown all over--about 10 minutes.
5
Transfer to a plate.
6
Add leeks to skillet; cook until wilted about 5 minutes.
7
Add spinach and cook, stirring, until wilted.
8
Transfer to a small bowl.
9
Melt 2 tbsp (30 ml) butter in same skillet over medium heat.
10
Add potatoes spreading out in a even layer.
11
Cook without stirring until bottom edges are crisp and golden brown--about 10 minutes.
12
Invert potato pancake onto a large plate/platter and slide back into skillet brown side up.
13
Cook until bottom is golden brown--about 10 minutes.
14
Arrange sausages in a spoke pattern on potatoes.
15
Scatter spinach and leek mixture over pancake.
16
Pour in the egg mixture.
17
Sprinkle both cheeses over the top.
18
Bake until casserole is puffed and golden brown--35-40 minutes.
19
Slide onto a serving platter.
20
Sprinkle with fresh parsley,
21
Serve warm or at room temperature cut into wedges.

735

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 eggs, 3/4 cup (175 ml) whole milk, 1 tsp (5 ml) salt, 3/4 tsp (4 ml) freshly ground pepper, and more.

Yes, Potato, Sausage, and Spinach Breakfast Casserole falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!