1 hr 15 mins
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!
My Private Note
Units: US | Metric
- 2 large russet potatoes, peeled and grated
- 12 large eggs (Substitution suggestion provided @ bottom)
- 1 cup milk
- 1 1/2 cups colby-monterey jack cheese, shredded, 1 cup reserved
- 1 teaspoon salt and pepper (to taste)
- 1/2 cup green pepper, chopped
- 1/2 cup red pepper, chopped
- 1/2 cup white button mushrooms, cleaned and sliced
- 8 ounces frozen spinach, well-drained
- 1 medium tomato, seeded and diced
- 1 medium white onion, chopped
- 1/2 cup green onion, chopped
- 1Grease 13-in. x 9-in. baking dish.
- 2Line 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.
- 3Drain 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.
- 4Mix thoroughly together the eggs, milk, 1/2 cup shredded cheese, and all the vegetables including the well-drained spinach; Salt and pepper, to taste.
- 5Pour 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.
- 6When 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.
- 7NOTE: 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
- Total Fat 20.5 g
- Saturated Fat 9.6 g
- Cholesterol 453.8 mg
- Sodium 353.3 mg
- Total Carbohydrate 30.9 g
- Dietary Fiber 5.2 g
- Sugars 4.6 g
- Protein 25.8 g
The following items or measurements are not included:
salt and pepper