This Spinach and Potato Breakfast Casserole recipe is bright green for the Christmas Season. Red pepper toppings and shaved parmesan cheese top off a colorful dish that is useful for a breakfast or brunch. The slightly Italian spices also create a wonderful aroma to draw in your special guests.
Drawing people in makes me think of Jesus and His specialty of drawing people near. Zacchaeus, the short tax collector, climbed a tree to see Jesus above a large crowd. The crowd is also drawn to His presence. They are in awe of His miracles and the sound of His voice. Can you just picture that dignified, rich man performing such a demeaning task? A man well known as chief of cheaters for personal gain.
Luke 19 tells us , “Then Zacchaeus stood and said to the Lord, ‘Look Lord, I give half of my goods to the poor; and if I have taken anything from anyone by false accusation, I restore fourfold.” (Luke 19:9a) The Holy Spirit works in us that way. He draws us with the power of the Word. Humbles us to a place of repentance. Above all, graciously gives us life like we’ve never known before. That is what Christmas is all about, a Savior born to give us life.
“And Jesus said to him, “Today salvation has come to this house, because he also is a son of Abraham; for the Son of Man has come to seek and to save that which was lost.” (Luke 19:9)
May you enjoy the very heart of the season with those you love. Drawing near to them with wonderful aromas and heart healthy comfort food like this breakfast casserole!
Spinach and Potato Breakfast Casserole
2 Shredded Large Potatoes (or 2 cups of Simply Potatoes in the package)
1 Cup Fresh Organic Spinach
6 Large Eggs ( You can substitute 2 cups of egg beaters if you like)
1 Cup Turkey Sausage ( I used packaged, already cooked, crumbles)
3 Tablespoons Fresh Parmesan Cheese
1/4 Cup Chopped Red Pepper
1 Teaspoon Basil
1 Teaspoon Oregano
1/4 Cup Chopped Onion
1 Tablespoon Olive oil
1 Tablespoon of Milk or Cream
Preheat oven to 375. Grease a 9×9 pan with Olive oil and pat down shredded potatoes in the bottom of the dish. Add all but a teaspoon of the onion onto the potatoes (leaving a teaspoon for the egg mix). Sprinkle 1/2 teaspoon of basil and 1/2 teaspoon oregano over the potatoes. At this point add just a pinch of salt and as much pepper as you like. Place this in the oven for ten minutes while you prepare the other ingredients.
While the potatoes get a head start baking, mix in a blender the eggs, spinach, remaining spices, reserved onion, and 2 tablespoons of parmesan cheese and milk. Blend well.
Once the potatoes are ready, remove from the oven and add the sausage and red peppers. Pour egg mixture over this and top with remaining parmesan cheese. Bake for 20-30 minutes until done.Print This Post