AFFORDABLE BREAKFAST
Potato Spinach Egg Breakfast Bake
★ Kid-ApprovedAn easy, wholesome recipe made without gluten or yeast ingredients—created for real families and real grocery budgets.
TIME40 minESTIMATED COST$1.94 per servingDIETGluten free + yeast free
WHAT YOU'LL NEED
Ingredients
- ✓8 large eggs
- ✓1 1/2 pounds russet potatoes, scrubbed and cut into 1/2-inch cubes
- ✓3 packed cups baby spinach
- ✓1 small onion, diced
- ✓1 cup shredded cheddar cheese
- ✓1/2 cup milk or unsweetened dairy-free milk
- ✓1 tablespoon olive oil
- ✓1/2 teaspoon garlic powder
- ✓1/2 teaspoon salt
- ✓Black pepper to taste
- ✓1/3 cup water
LET'S COOK
Directions
- 1Heat oven to 375°F and lightly oil an 8-by-8-inch baking dish
- 2Heat the olive oil in a large lidded skillet over medium heat
- 3Add the potatoes, onion, water, half the salt, and pepper
- 4Cover and cook 10–12 minutes, stirring twice, until the potatoes are nearly tender
- 5Stir in the spinach and cook 1–2 minutes until wilted
- 6Spread the potato mixture evenly in the baking dish
- 7Wash hands after cracking the eggs and clean any surfaces touched by raw egg
- 8Whisk the eggs, milk, garlic powder, and remaining salt in a bowl, then stir in half the cheese
- 9Pour over the vegetables and sprinkle with the remaining cheese
- 10Bake 20–24 minutes until the center is fully set and reaches 160°F
- 11Rest 5 minutes and divide into four servings
- 12Refrigerate leftovers within 2 hours and use within 3–4 days
FROM RECIPE TO GROCERIES
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Check your pantry first, compare unit prices, use store brands when their labels meet your needs, and freeze extra portions before they are forgotten.
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