Easy breakfast casserole

Step 1/ 5

• 150 g potatoes
• ½ onion
• ½ clove garlic
• 50 g brown mushrooms

• oven
• cutting board
• knife

Preheat the oven to 200°C/390°F. Peel and slice potatoes. Finely chop onion and garlic. Cut mushrooms into thick slices.

Step 2/ 5

• vegetable oil
• salt

• baking dish

Add potato slices to a baking dish and toss with vegetable oil and salt. Transfer to the oven and bake at 200°C/390°F for approx. 25 min.

Step 3/ 5

• 100 g spinach

• frying pan
• rubber spatula

Heat vegetable oil in a frying pan, then add onions and garlic and fry until translucent. Add mushrooms and sauté for approx. 3 min. Add spinach and cook until wilted.

Step 4/ 5

• 5 eggs
• 100 ml heavy cream
• ½ tsp ground nutmeg
• pepper

• bowl
• whisk

Reduce oven temperature to 180°C/350°F. In a large bowl, whisk eggs with heavy cream, nutmeg, salt, and pepper until well combined.

Step 5/ 5

• 75 g shredded cheddar cheese

Spread sautéed vegetables over roasted potatoes. Pour egg mixture on top and sprinkle the cheese all over. Bake at 180°C/350°F for approx. 30 min., or until the cheese is golden and the eggs are cooked through. Slice into squares to serve immediately. Enjoy!

Enjoy your meal!