This savory meal, which resembles a quiche a little, will undoubtedly become a new family favorite for breakfast, brunch, Christmas, Easter, or really any morning! I prefer to add Sriracha and red pepper flakes to taste, as I do with the majority of the food I prepare. Turn it on!
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 pound red potatoes, peeled and cut into 1/2-inch slices
- 10 ounces spinach
- 2 (8 ounce) cans refrigerated seamless crescent dough sheets (such as Pillsbury®)
- 8 slices cooked bacon, crumbled
- 1 cup shredded sharp Cheddar cheese
- 4 scallions (green onions), thinly sliced
- 11 large eggs
- 1 large egg, separated
- 1 teaspoon kosher salt
- ground black pepper to taste
- 1 teaspoon water
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Cut 2 sheets of parchment paper to fit in a 15x10x1-inch baking sheet.
- Place potatoes into a large pot and cover with cold water; bring to a boil. Reduce heat to medium-low and simmer until tender, 7 to 10 minutes. Drain.
- Heat a skillet over medium-high heat; saute spinach in hot skillet until wilted, 1 to 3 minutes. Remove from heat and squeeze as much liquid out of the spinach as possible.
- Lightly flour one of the prepared sheets of parchment paper. Unroll 1 can of dough out onto paper. Place dough, paper-side down, onto a 15x10x1-inch baking sheet. Spread dough out to fit baking sheet with about 1/2-inch overhang. Spread potatoes, spinach, bacon, Cheddar cheese, and scallions over dough.
- Beat 11 whole eggs together with 1 egg white in a large bowl. Pour egg mixture over dough. Season with salt and black pepper.
- Lightly flour the second prepared parchment paper. Unroll dough onto prepared paper to fit the baking sheet. Discard parchment paper and place dough over the egg mixture on top of the baking sheet. Pinch top and bottom dough edges together to seal the crust, trimming an excess.
- Whisk remaining egg yolk and water together in a bowl. Cut a few small slits in the top crust and brush egg yolk mixture over the top.
- Bake in the preheated oven until eggs are set and crust is golden brown, 40 to 45 minutes. Cool slightly before cutting into squares.
Nutrition Facts
| Calories | 290 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 196 mg |
| Dietary Fiber | 1 g |
| Protein | 13 g |
| Saturated Fat | 6 g |
| Sodium | 603 mg |
| Sugars | 4 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Tasty, would have been improved by sautéed onions and maybe bell peppers
A hearty, savory dish filled with flavor. A pleasing change from the trusty but well worn Thanksgiving breakfast casserole and, yep, even better the next day. This was my first attempt, and some further tweaking is needed, like perhaps longer in the oven, and I avoided a mid-recipe crises by switching from sheet pan to glass baking dish (lasagna dish) when the egg mixture started overflowing. Maybe that was my fault for substituting with puff pastry, and maybe that’s why cooking time was an hour or more, but, hey, the pastry dough was a classy tasty touch and the egg mix stayed where it belonged. I’m saving this recipe to do again and again and again til I make it my own. You should too!
Great flavors, even better the next day!