Potato florentine egg casserole recipe

Potato-Florentine Egg Casserole recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This potato florentine egg casserole recipe is a delicious and satisfying dish that combines the creaminess of eggs with the heartiness of potatoes. Perfect for breakfast or brunch, this recipe is easy to make and packed with flavor. The addition of spinach adds a nutritious twist, making it a wholesome and balanced meal. Whether you're hosting a gathering or simply want a comforting meal, this casserole is sure to impress.

Keywords: potato florentine, egg casserole, brunch, spinach, easy recipe.

Potato florentine egg casserole recipe details

Potato florentine egg casserole recipe, recipe Rating: 4.7
Number of votes:117

Ingredients

12 eggs

3 Tablespoons milk

1 teaspoon Worcestershire sauce

1 teaspoon sugar

1/4 teaspoon garlic powder

1/2 box dried au gratin potatoes

1/2 box chopped spinach, drained

Instructions:

Grease a 9-inch by 9-inch glass pan. Place 1/2 of the box of dried potatoes in a bowl of boiling water to soften. Set the cheese (that comes with the potatoes) aside.

While potatoes soften, whisk all other ingredients together and pour into the baking dish. When the potatoes have softened (about 15 minutes), drain and mix in 1/2 of the cheese packet. (Store the remaining cheese and potatoes for another time).

Divide the potatoes evenly into the eggs in the casserole. Either cover and refrigerate overnight or bake at 350 degrees for 45 minutes or until set.

If left overnight in the refrigerator, let the casserole sit out for 15 minutes before baking. Cut and serve with parsley tomatoes.

Serves: 6