Egg Florentine Casserole

frittata

 

Oh man, is this breakfast item fit for a king!  I tend to make this for special occasions, or if there are people coming over for brunch.

It’s pretty simple to whip up: just combine said ingredients together, throw it in the oven, and eat!

YIELD: 4-6 servings

TIME: 1 hour

INGREDIENTS
2-3 medium potatoes, julienned
1 package (16 oz) breakfast sausage
2-3 broccoli florets, chopped up in bite-size pieces
2-3 tomatoes, chopped
6 eggs
handful of spinach, thinly sliced (I just used spinach leaves and it was fine; whatever you prefer!)
1/2 bag cheddar cheese
olive oil
1 Tbsp butter
salt and pepper, to taste

DIRECTIONS
Preheat oven to 400ºF. Grease an 8″ x 8″ casserole dish with butter and set aside.  In a medium bowl, beat eggs and add cheese and spinach, making sure to fully coat.

Heat butter and some olive oil in a large skillet over medium-high heat, and add julienned potatoes, season with salt/pepper, and cook until browned and crispy. Spread evenly on the bottom of the casserole dish.

In the same skillet over medium heat, add broccoli with a little bit more butter and cook until soft, about 5-7 minutes. Pour evenly over potatoes.  Spread tomatoes over the broccoli.

In the same skillet once again, crumble breakfast sausage into small pieces and cook until browned. Spread evenly over top of the vegetables in the casserole dish. Pour the egg mixture on top of the sausage, making sure to coat all the sausage.

Bake in preheated oven for about 15 to 20 minutes, until eggs are set. Remove from oven and cool 10 minutes before slicing and serving.

Hope y’all enjoy!
xoxo, Sara
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