Spinach and Hash Brown Breakfast Bake

This breakfast bake is one of my husband’s favorites. I make a large pan and then cut it into individual portions and freeze it. He reheats it in the morning for a quick and healthy breakfast.

Spinach and Hash Brown Breakfast Bake

2 10 oz packages frozen chopped spinach, thawed

5 Cups (about 15 oz) frozen hash browns

2 Tablespoons Butter, softened

1/3 Cup Four (I use White Whole Wheat.)

8 oz Cheese, Shredded (I like swiss but most types work well.)

2 Cups Milk

6 eggs

1 teaspoon dry mustard (powder found in the spice aisle)

1/4 teaspoon ground black pepper

2 teaspoons coarse sea salt, divided

Cooking spray (optional)

Preheat oven to 375 degrees Fahrenheit. Drain the spinach and then put in a kitchen towel and squeeze as much water out of it as possible.

Butter a 9 x 13 baking dish with the 2 Tablespoons of butter. I like to use a glass dish so I can monitor the browning. Spread the frozen hash browns in the baking dish and up the sides to create a crust. Spray lightly with cooking spray and bake for about 40 minutes until the potatoes begin to brown.

Mix the drained spinach with 1/3 cup flour and 1 teaspoon of salt.

In a separate bowl, mix the milk, eggs, dry mustard, pepper and remaining teaspoon of salt.

When the crust has baked for 35 minutes and has started to brown, remove it from the oven. Spread the spinach and flour mixture over the the hot crust. Cover the spinach with the cheese, then pour the eggs and milk over the entire casserole.

Return the dish to the oven and bake an additional 30 minutes. The casserole will puff up and the cheese will brown on top. Let rest for at least five minutes then cut into squares and serve.