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Home ยป Breakfast Brunch Recipes ยป Baked Egg, Potato and Spinach Casserole

Baked Egg, Potato and Spinach Casserole

April 8, 2013 by Angela Roberts 48 Comments

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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.

IMG_2669

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 ยฝโ€ 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 onย instagram. If you make this recipe,ย  please tag me #spinachtiger.

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

 

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Filed Under: Breakfast Brunch Recipes, Egg Recipes Tagged With: eggs, panko breadcrumbs, paprika, spinach, tomato sauce

« Quick and Easy Minestrone Soup and Cast Iron Dutch Ovens
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Please follow me onย instagram.ย If you make this recipe,ย  please tag me #spinachtiger.

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

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Comments

  1. sarah k @ the pajama chef says

    April 15, 2013 at 10:36 am

    what a great brunch dish! nice SRC pick ๐Ÿ™‚

    Reply
  2. Norma-Platanos, Mangoes and Me! says

    April 14, 2013 at 8:40 am

    4 stars
    You know I have been following you and I am here to tell you what a wonderful dish this is. I like the cutting board and I want it…but knowing my track record it will be won by someone else…LOL

    Reply
  3. rachel says

    April 12, 2013 at 12:22 pm

    Veggies for sure! I’d use it about every night! I’m righthanded.

    Reply
  4. Shanda S. says

    April 11, 2013 at 6:53 pm

    Pinned: http://pinterest.com/pin/441000988481670147/

    shrish231 (at) gmail (dot) com

    Reply
  5. Shanda S. says

    April 11, 2013 at 6:52 pm

    Tweeted: https://twitter.com/shrish231/status/322497215266426880

    shrish231 (at) gmail (dot) com

    Reply
  6. Shanda S. says

    April 11, 2013 at 6:51 pm

    I “like” you on Facebook.
    (Shanda Shrish)

    shrish231 (at) gmail (dot) com

    Reply
  7. Shanda S. says

    April 11, 2013 at 6:49 pm

    Email Subscriber

    shrish231 (at) gmail (dot) com

    Reply
  8. Shanda S. says

    April 11, 2013 at 6:48 pm

    We’re big salad eaters around here, so lots of veggies ๐Ÿ™‚
    I’m right handed.

    shrish231 (at) gmail (dot) com

    Reply
  9. tessa liford says

    April 11, 2013 at 11:34 am

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

    Reply
  10. Carolyn Gonzalez says

    April 10, 2013 at 7:23 pm

    facebook follower: Carolyn gonzalez

    Reply
  11. Carolyn Gonzalez says

    April 10, 2013 at 7:23 pm

    Subscriber

    Reply
  12. Carolyn G says

    April 10, 2013 at 7:21 pm

    I am a right handed cook and I would chop veggies on this board

    Reply
  13. Katrina says

    April 10, 2013 at 5:01 pm

    I already follow Spinach Tiger on Facebook.

    Reply
  14. Katrina says

    April 10, 2013 at 5:01 pm

    I meant to say that the SRC egg dish looks great, too! Yum!

    And I am already subscribed via email.

    Reply
  15. Katrina says

    April 10, 2013 at 5:00 pm

    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
  16. Lori Lynn says

    April 10, 2013 at 2:20 pm

    I would chop fresh herbs, with my left hand, of course ๐Ÿ™‚
    The board is lovely and the casserole sounds delicious!
    LL

    Reply
  17. Elizabeth@ Food Ramblings says

    April 10, 2013 at 9:34 am

    Yum- this looks AMAZING!

    Reply
  18. Sharon says

    April 9, 2013 at 11:27 pm

    I subscribed to your emails, thank you!

    Reply
  19. Sharon says

    April 9, 2013 at 11:26 pm

    I pinned this! http://pinterest.com/pin/225461525067652130/

    Reply
  20. Sharon says

    April 9, 2013 at 11:26 pm

    I liked your facebook page also!

    Reply
  21. Sharon says

    April 9, 2013 at 11:26 pm

    I tweeted – https://twitter.com/rusthawk/status/321841183594782724

    Reply
  22. Sharon says

    April 9, 2013 at 11:25 pm

    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
  23. Viviane Bauquet Farre- Food and Style says

    April 9, 2013 at 5:38 pm

    Angela, this is such a creative casserole recipe!

    Reply
  24. labowes says

    April 9, 2013 at 4:45 pm

    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
  25. Cheri Arellano says

    April 9, 2013 at 4:10 pm

    And subscribed

    Reply
  26. Cheri Arellano says

    April 9, 2013 at 4:10 pm

    Facebook Fan too ๐Ÿ™‚

    Reply
  27. Cheri Arellano says

    April 9, 2013 at 4:08 pm

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

    Reply
  28. PolaM says

    April 9, 2013 at 2:55 pm

    Love the casseroles! What a great pick!

    Reply
  29. Camilla @ Culinary Adventures says

    April 9, 2013 at 12:41 pm

    Gorgeous photos. We eat eggs at least once a week for dinner. And this would be a perfect recipe. Thanks for sharing with the SRC.

    Reply
  30. Maureen C. Berry says

    April 9, 2013 at 7:33 am

    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
  31. Teresa Blackburn says

    April 9, 2013 at 4:54 am

    Lovely photos Angela. I love almost any dish with potatoes and an egg on top. So simple and delicious looking.

    Reply
  32. Isabel says

    April 8, 2013 at 11:48 pm

    5 stars
    I am a breakfast fanatic… can have this dish anytime!

    I am left-handed and I would use it to chop all my herbs that I grow. I am a fan on FB. I am subscribed by email. And I have tweeted your giveaway https://twitter.com/BertaIsa710/status/321483480313769985

    Thank you so much

    Isa

    Reply
  33. kirstin says

    April 8, 2013 at 11:16 pm

    Yum! this looks so hearty and filling! I’m a fellow src member, group D

    Reply
  34. leigh says

    April 8, 2013 at 10:43 pm

    Beautiful recipe and beautiful photos!

    Shame I’m in Australia for the giveaway

    Unfortunately my post missed the blog hop due to tech issuesโ€ฆargh..here is the link as I’d hate for people to miss seeing Aly’s recipe and her wonderful blog – http://chitchatchomp.blogspot.com.au/2013/04/secret-recipe-club-april.html

    Reply
  35. Lisa~~ says

    April 8, 2013 at 9:03 pm

    Your little cast iron pans are adorable and your casseroles look wonderful.

    If you haven’t already, I’d love for you to check out my SRC entry: Laura Goodenough’s Apple Coffee Cake

    Lisa~~

    Reply
  36. Lesa @ Edesia's Notebook says

    April 8, 2013 at 8:45 pm

    That looks like such a lovely, comforting meal. I love the combination of flavors.

    I am right-handed and most often chop onions.

    Reply
  37. stephanie says

    April 8, 2013 at 5:20 pm

    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
  38. Rich Looby says

    April 8, 2013 at 2:41 pm

    Chop da ‘scarola for the soup. Looks good! RH chopper

    Reply
  39. Barbara F. says

    April 8, 2013 at 2:12 pm

    I shared on my Twitter Barbara F โ€@bwonderfal 24s
    Beautiful cutting board giveaway at Spinach Tiger http://spinachtiger.com/baked-egg-potato-and-spinach-casserole-and-a-kutsco-cutting-board-give-away/#comment-9156 โ€ฆ
    Collapse Reply Delete Favorite More

    Reply
  40. Regina Lane says

    April 8, 2013 at 2:10 pm

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

    Reply
  41. Barbara F. says

    April 8, 2013 at 2:08 pm

    I liked you on FB. xo

    Reply
  42. Barbara F. says

    April 8, 2013 at 2:06 pm

    I already subscribe to your wonderful blog. xo

    Reply
  43. Barbara F. says

    April 8, 2013 at 2:05 pm

    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
    • Barbara F. says

      April 8, 2013 at 2:07 pm

      Oh, I am righthanded!!! xo

      Reply
  44. Shannon @ Searching For Dessert says

    April 8, 2013 at 11:29 am

    I love what you did with it and the new name! I hope you enjoyed it and the flourless chocolate cakes ๐Ÿ™‚

    Reply
  45. Renee Wilson says

    April 8, 2013 at 10:01 am

    I am right handed and I would use the cutting board to chop vegetables.

    Reply
  46. Victoria says

    April 8, 2013 at 7:39 am

    I’m a Facebook fan!

    Reply
  47. Victoria says

    April 8, 2013 at 7:39 am

    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 ๐Ÿ™‚

    Reply

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