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    You are in: Home / Recipes / Aunt Millie's Breakfast Casserole Recipe
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    Aunt Millie's Breakfast Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    30 mins

    45 mins

    KyAmy's Note:

    This is a "make ahead" recipe and is quite easy on the budget. It can also be changed up for what you have on hand ... very user-friendly. My aunt in the mountains of West Virginia is a great cook and I adapted this to meet our tastes from her recipe. I've made this several times and always receive positive remarks, including one of my sisters-in-law who gave just one word ...."WOW!!".... which is one of the best compliments you can get from a family member! I normally make it with fresh/frozen vegetable ingredients, which is the recipe posted. My husband is a meat-eater so I'll make another smaller version with what he likes (I'll brown up or cook the selection of meat(s) and cut them up before adding to the first five ingredients.). This is quite a tasty, very filling and satisfying meal. Enjoy!

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    Ingredients:

    Serves: 6-10

    Yield:

    Units: US | Metric

    Directions:

    1. 1
      Grease 13-in. x 9-in. baking dish.
    2. 2
      Line baking dish with grated potatoes, pressing potatoes up the sides, into the corners, and no more than 1/4" thickness covering the bottom. You may salt and pepper the potatoes lightly if you wish, to taste.
    3. 3
      Drain spinach in paper towel lined collander. Be sure to press as much of the water out as possible. Best way is to quarter-fold about three to four additional paper towels and press down onto the spinach in the collander. Replace the paper towel in the collander as needed until the spinach appears to be nearly "dry". Set aside.
    4. 4
      Mix thoroughly together the eggs, milk, 1/2 cup shredded cheese, and all the vegetables including the well-drained spinach; Salt and pepper, to taste.
    5. 5
      Pour egg mixture into potato-lined baking dish. Top with remaining shredded cheese. If not baking right away, cover dish with plastic wrap or lid; Refrigerate up to 24 hours.
    6. 6
      When ready to bake, preheat oven to 350 degrees, remove cover and put dish in oven 30-45 minutes or until inserted knife comes out clean.
    7. 7
      NOTE: If you're watching your figure, you may substitute 6 eggs with three 2-serving containers of Egg Beaters or use 1 carton Egg Beaters for all 12 eggs.

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    Nutritional Facts for Aunt Millie's Breakfast Casserole

    Serving Size: 1 (246 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 407.0
     
    Calories from Fat 185
    45%
    Total Fat 20.5 g
    31%
    Saturated Fat 9.6 g
    48%
    Cholesterol 453.8 mg
    151%
    Sodium 353.3 mg
    14%
    Total Carbohydrate 30.9 g
    10%
    Dietary Fiber 5.2 g
    20%
    Sugars 4.6 g
    18%
    Protein 25.8 g
    51%

    The following items or measurements are not included:

    salt and pepper

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