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Beef Egg Potato Bake Breakfast Casserole - TheFitFork.com
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Beef, Egg and Potato Bake
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 15 mins
 
To keep my family going all morning, I start with lean ground beef and spices, then sneak some spinach into this protein-packed breakfast dish.
Course: Breakfast
Cuisine: American
Servings: 12 servings
Ingredients
  • 1 pound lean ground beef (90% lean or leaner)
  • 2 teaspoons onion powder
  • 1 1/2 teaspoons salt divided
  • 1 teaspoon garlic powder
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon dried red pepper flakes
  • 1 10-oz package frozen chopped spinach thawed and squeezed dry
  • 4 cups frozen shredded hash brown potatoes
  • 14 large eggs
  • 1 cup fat-free ricotta cheese
  • 1/3 cup fat-free milk
  • 1/2 teaspoon ground black pepper
  • 3/4 cup hredded Colby-Monterey Jack cheese
  • 11/3 cups grape tomatoes halved lengthwise
Instructions
  1. Preheat oven to 350°. In a large skillet, cook beef with onion powder, 1/2 teaspoon salt, garlic powder, sage and pepper flakes over medium heat 6-8 minutes or until no longer pink, breaking up beef into 3/4-inch crumbles; drain. Stir in spinach. Remove from heat.
  2. Spread potatoes in a greased 13x9-in. baking dish; top with beef mixture.
  3. In a large bowl, whisk eggs, ricotta cheese, milk, pepper and remaining salt; pour over top. Sprinkle with cheese. Top with tomatoes.
  4. Bake, uncovered, 45-50 minutes or until a knife inserted near the center comes out clean. Let stand 5-10 minutes before serving.
Recipe Notes

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