(This article first appeared in the June print edition of the Hendersonian.)
This breakfast bake may become a breakfast or brunch favorite. Yukon gold potatoes take the place of the traditional crust in this recipe. While spinach, mushrooms, and onions are the featured vegetables, bell pepper and tomato could also substitute in. If you prefer a meatless option, leave out the prosciutto or bacon. It’s almost a complete meal, baked up in one delicious dish. To round out the meal you can add a seasonal fruit salad or mixed green salad.
Egg & Potato Breakfast Bake
Ingredients
1 1/2 pounds baby Yukon gold potatoes, scrubbed
1/4 teaspoon salt
1/8 teaspoon ground pepper
4 slices prosciutto or 4 slices thick cut bacon, chopped (about 1/2 cup)
1 tablespoon olive oil
1 small sweet onion, finely chopped (3/4 cup)
3 cups fresh spinach, blanched
1 clove garlic, minced
1/8 teaspoon red pepper flakes
1/8 teaspoon ground white pepper
2 teaspoons Dijon mustard
8 ounces Colby Jack cheese, shredded and divided (2 cups)
3 large eggs
1 1/2 cup half & half
Garnish with fresh chopped herbs such as dill, parsley, or thyme
Instructions
Preheat oven to 400°F. Bring the potatoes and enough water to cover the potatoes by 1-inch in a medium saucepan to a boil over high heat. Reduce heat to medium; cook, undisturbed, until potatoes are very fork tender, about 25 minutes. Drain well.
While potatoes are coming to a boil, cook prosciutto or bacon on sheet pan in the oven until crisp, 10 to 12 minutes. Using a slotted spatula, transfer bacon to a paper towel lined plate; set aside. Heat 1 tablespoon of olive oil in a skillet over medium-high; add onion and cook, stirring occasionally, until tender, about 3 minutes. Add chopped spinach, chopped mushrooms, and garlic; cook, stirring constantly, until wilted and any liquid is reduced, about 2 to 3 minutes. Add in ground white pepper and red pepper flakes and mix well. Remove from heat; set aside.
Line a 9-inch round cake pan with parchment paper. Add a small amount of olive oil to the parchment paper and distribute it with your hands so the potatoes will not stick. Place drained potatoes in an even layer and sprinkle with salt and pepper; using a flat bottom small jar or measuring cup, press potatoes firmly into the bottom and about 1-inch up the sides of the cake pan. With a small spatula, spread Dijon mustard over potato crust. Sprinkle 1/2 the cheese and half of the cooked prosciutto or bacon (about 1/4 cup) in an even layer over bottom of potato crust. Place half the vegetable mixture in an even layer next. Repeat layers.; set aside.
Whisk together eggs and half & half in a large bowl until frothy, about 30 seconds. Pour egg mixture over filling. Carefully transfer to oven. Bake in preheated oven until filling is set and an instant-read thermometer registers 160°F, about 45 minutes. Let cool slightly on wire rack, about 15 minutes. Lift out of the pan using the corners of the parchment paper and placing on serving plate. Garnish with thyme, dill, or parsley.
Note: Cooking time may vary depending on your oven. Adjust time as needed. Using a traditional pie crust in place of the potatoes will likely decrease the cooking time. Monitor after 30 minutes.
Merritt Bates-Thomas is a registered dietitian nutritionist (RDN) who has been sharing recipes with a healthier twist on WBKR FM 92.5’s What’s Cooking since 2017. In May 2023, she joined ABC 25 Local Lifestyles to share recipes and tips for flavorful cooking. She also appears on CW7’s Daybreak Extra’s Joe’s Kitchen and is a contributor to Kentucky Monthly. You can follow her on Instagram @thekitchentransition and now on Facebook at The Kitchen Transition.
