Aunt Millie's Breakfast Casserole

"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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Ready In:
1hr 15mins




  • Grease 13-in. x 9-in. baking dish.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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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I'm a 40-something happily married woman of seven years. I've been cooking since I was around six or seven years old. I've learned alot of my cooking "tricks" and recipes from an aunt (one of my dad's sisters -- there were a total of 12 kids in his family!) as well as from her late friend, Mrs. Reynolds who was a phenomenal cook and baker! Mrs. Reynolds' meatloaf recipe is a favorite of ours that I make on a regular basis. I've changed it up a bit from time to time by adding some bbq sauce which gives it a "tangy" taste. I believe when you take the time to cook something for your family, it has alot more meaning and alot healthier. Anyone can open a can, pour it into a pot and heat it up or pop it into a microwave. People say they don't have time to cook a meal for their family. Hogwash! If you have time to go out for drinks with friends, you certainly have time to make dinner for your family! Our favorite restaurant is Cheddar's in Florence, KY. The portions are generous but the prices are quite inexpensive; 1/2 rack of ribs is around $8 and they have one of my favorites: Monte Cristo! MMMmmm! We currently reside in the Northern suburban-countryside of Cincinnati, OH. My DH is originally from KY and grew up working on his dad's farm. We love the country and hope to one day purchase some land that has space for a large vegetable garden and some barnyard animals. We both enjoy travelling, spending time outdoors with our four-legged "kids" which we have two of, as well as relaxing with family and friends. We both enjoy cooking, baking, and grilling. I am a big fan of old fashioned farm, pioneer and comfort-food cooking. My husband is a meat-and-potatoes man -- nothing fancy. Just good, home-cooked-from-scratch meals.
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