Potato, Sausage, and Spinach Breakfast Casserole

By chefjaci

Ingredients

• 16 large eggs
• 1 1/4 cupsheavy cream
• 1 1/2 teaspoonskosher salt plus more
• 3/4 teaspoonfreshly ground black pepper plus more
• 5 tablespoonsunsalted butter, divided
• 12 ouncesfresh breakfast sausage links
• 2 cupssliced leeks, white and green parts only
• 2 russet potatoes (1 1/2 lb.), peeled, shredded, and lightly squeezed
• 1 poundfrozen spinach, thawed, squeezed dry, roughly chopped
• 1 1/2 cups(4 oz.) grated Gruyère
• 1/2 cup(1 1/2 oz.) grated Parmesan

Details

Servings 10
Preparation time 40mins
Cooking time 80mins

Preparation

Step 1

Position a rack in top third of the oven; preheat to 350°. Whisk eggs, cream, 1 1/2 tsp. salt, and 3/4 tsp. pepper in a large bowl; set aside.

Melt 1 Tbsp. butter in a 12” cast-iron or nonstick ovenproof skillet over medium heat. Add sausages and cook, turning often, until browned all over, about 10 minutes. Transfer to a plate. Add leeks to skillet. Season with salt; cook until wilted, about 5 minutes. Transfer to a small bowl.

Melt 3 Tbsp. butter in same skillet over medium heat. Add potatoes, spreading out in an even layer. Cook without stirring until bottom and edges are crisp and golden brown, about 10 minutes. Slide potato pancake onto a large plate. Invert onto another large plate. Melt 1 Tbsp. butter in skillet. Slide potato pancake into skillet browned side up; cook until bottom is golden brown, about 10 minutes.

Scatter spinach, leeks, and sausages over potato pancake, each in an even layer. Season with salt and pepper, then pour in egg mixture. Sprinkle both cheeses over.

Bake until casserole is puffed and golden brown, 35–40 minutes. Serve warm or at room temperature.