Waking up is hard to do… especially once you’re perfectly wrapped in your blankets with the pillows positioned just right. There’s nothing like it! Oh, but waking up knowing you’re having Cheesy Egg Potato Bake for breakfast, now, that’s a breeze! Nothing tastes better in the morning than this light and fluffy dish that’s filled with hearty potatoes, filling eggs, and dreamy melty cheese. It’s even got a little bit of healthy spinach tucked in there to help make sure you’re starting off with at least one nourishing thing. This is how you do it! Cheesy Egg Potato Bake is the life-hack to getting out of bed and being thrilled about it!
Ingredients
- 3 tablespoons unsalted butter, softened, plus more, to taste, for brushing
- 1 onion, chopped
- salt, to taste
- pepper, to taste
- 1 pound curly-leaf spinach, thick stems removed, sliced
- 2 teaspoons fresh thyme leaves
- 1 pound Yukon Gold potatoes, peeled and diced 1/2-inch-thick
- 1 1/2 cups whole milk
- 12 large eggs
- 1/4 teaspoon nutmeg, freshly grated
- 2 cups fontina, coarsely grated, divided
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Brush a 2-quart baking dish with the extra butter.
Step 3 –Melt the remaining 3 tablespoons of butter in a large skillet over medium-high heat.
Step 4 –Add the onion, the salt, and the pepper to the melted butter and cook, stirring occasionally, until golden in places, about 5-7 minutes.
Step 5 –Add the spinach and the thyme to the onion and cook until the spinach wilts and darkens slightly, about 5 minutes.
Step 6 –Add the potatoes, the milk, and the pepper to the veggie mixture and simmer until the milk thickens and reduces slightly and the potatoes are easily pierced with a knife but still retain their shape, about 5 minutes.
Step 7 –Transfer the skillet from the heat and let it cool completely.
Step 8 –While the veggie mixture is cooling, in a large bowl, add the eggs, the salt, and the nutmeg and whisk to combine.
Step 9 –Stir the cooled potato mixture and 1/2 of the fontina into the egg mixture.
Step 10 –Pour the potato mixture into the prepared baking dish and cover with parchment-lined foil.
Step 11 –Bake the potato bake, covered, about 30 minutes.
Step 12 –Uncover the potato make and top with the remaining fontina.
Step 13 –Let it cool.
Step 14 –Bake the potato bake until it is set and golden-brown, about 15-25 minutes.
Step 15 –Let the potato bake rest for 5 minutes.
Step 16 –Serve.
