Baked Egg, Potato and Spinach Casserole

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Baked Egg Potato Spinach Casserole by Angela Roberts

If you’ve ever read Spinach Tiger before you have to know I love eggs and it would only make sense that an individual baked egg and spinach casserole would have to show up one day. This one came from the Secret Recipe Club.  This means this is a recipe from another blogger who is also part of the club. It’s a secret until today, reveal day, when we all see who had our recipe blog to choose from and what recipe they picked.

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This month, I have Shannon from  Searching  for Dessert, a former pastry chef with lots of yummy sweet treats. There were lots of desserts I wanted to make and I actually did make the mini flourless chocolate cakes, but my photo didn’t meet my criteria, and so I went over to her site and began a new quest.  Oddly enough , I didn’t pick a dessert; I picked something else that caught my eye. Shannon titled her post Individual Winter Casserole , but since it’s April, I thought a renaming was justified.

I only changed a few things but you might want to go see her recipe to get the original. I happened to have two sweet cast iron individual pans that made this a snap.

 

Print Recipe
4.50 from 4 votes

Baked Egg, Potato and Spinach Casserole

A delightful brunch of baked eggs, spinach and tomato sauce.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Servings: 2

Ingredients

  • Ingredients:
  • 1 tablespoon olive oil
  • 1 medium shallot finely diced
  • 1 teaspoon paprika
  • 1 red potato diced into ½” cubes
  • 1/2 cup tomato sauce or spaghetti sauce
  • 2 cups fresh spinach
  • 2 whole eggs
  • 1 teaspoons olive oil
  • 1 1/2 tablespoons panko or breadcrumbs

Instructions

  • Preheat the oven to 375F. In a medium skillet heat the olive oil over medium-high heat. Saute onion r 3-5 minutes or until translucent.
  • Add paprika, potatoes,into the skillet with the shallots. Cook for 10-12 minutes or until the potatoes are almost done.
  • Add tomato sauce.
  • Add the spinach leaves to the pan and turn off the heat.
  • Divide the potato mixture between two small dishes making an indention in the middle of the mixture. Crack one egg into the indention of the mixture in each dish. Bake for 12-14 minutes or until the egg is cooked through.
  • Stir the panko into a very small amount of oil and cook, stirring, until the panko is crisp. Sprinkle the panko over the eggs when the dishes come out of the oven.

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

 

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48 Comments

  8. We’re big salad eaters around here, so lots of veggies 🙂
    I’m right handed.

    shrish231 (at) gmail (dot) com

    Reply

  9. 5 stars
    I am a subscriber, a facebook fan too. I am left handed and would be chopping mostly onions and garlic. : )

    Reply

  15. I would chop herbs, LOVE basil especially. Need to get some planted!
    But I chop veggies for salad all the time. And when I saw the cutting board the first thing I thought of was if it works for lefties, too. Good to know, because I am a lefty!

    Reply

  22. Wow, beautiful pictures! That casserole is on my list now …it looks delicious!

    I chop and freeze onions and bellpeppers in large quantities …and I am right handed. This board is beautiful and I like the design!

    Reply

  24. 4 stars
    I will move to Nashville in a month where I already have started our container garden! Surely I could use a beautiful place to chop these fresh veggies. My right hand does the most share of the work. Bon appetite!

    Reply

  27. This looks fabulous! Yum. I’d use the cutting board mostly for chopping veggies and fruits. I’m right handed.

    Reply

  30. I’d love that board for my spring herbs and lettuces from the garden and summer squash and tomatoes from the CSA!

    Your squash looks delicious. Beautiful cover shot Angela.

    Reply

  37. What a lovely dish! I do stovetop panfried potatoes and eggs with greens regularly, but I don’t often use the oven.

    Ambidextrous, and probably carrots.

    Reply

  40. I love the cutting board! I am right handed and would use it every day chopping everything from Apples to Zucchini !

    Reply

  43. I adore eggs, too, and I will definitely try this recipe. I would be chopping veggies for vegetable soup, and definitely with warmer weather coming up, for salads and stir-frys! Wonderful giveaway, Angela, thanks! xo

    Reply

  47. This dish looks delicious! I’m a big fan of eggs too! I love to chop all kinds of stuff, but probably most commonly onions. I’m right-handed 🙂

    Reply

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