International Cuisine

Creamy Spinach and Potato Breakfast Casserole with Soy Chunks

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Creamy Spinach and Potato Breakfast Casserole

Description:
This Creamy Spinach and Potato Breakfast Casserole combines crispy potatoes, savory minced soy chunks, fresh spinach, eggs, and a rich blend of mozzarella and half-and-half. Perfect for a hearty breakfast or brunch, this casserole will delight your taste buds with its balanced flavors and textures. Pair it with some Chilli Cheese Toast and Mulled Apple Juice for a complete, comforting meal.

Cuisine: Continental
Course: World Breakfast
Diet: Eggetarian


Ingredients:

Ingredient Quantity
Onions 1/2 cup, chopped
Soy Chunks (Nuggets) 1 cup, cooked
Red Chilli Powder 1 teaspoon
Garam Masala Powder 1/4 teaspoon
Spinach Leaves (Palak) 4, roughly chopped
Whole Eggs 2
Garlic 2 cloves
Potatoes (Aloo) 1/2 cup, grated
Half and Half (cream & milk) 1/3 cup
Mozzarella Cheese 2/3 cup, grated
Extra Virgin Olive Oil 2 tablespoons
Salt To taste
Pepper To taste

Preparation Time: 20 minutes

Cooking Time: 45 minutes

Total Time: 1 hour 5 minutes

Serves: 4-6


Instructions:

  1. Prepare the Ingredients:

    • Begin by grating the potatoes and cheese, and chopping the onions, spinach, and garlic. Cook the soy chunks (nuggets) as per the package instructions and set them aside.
  2. Preheat and Prep the Baking Tray:

    • Preheat your oven to 400°F (200°C). Grease a 9×8-inch baking tray (or a lasagna pan) with a bit of extra virgin olive oil.
  3. Minced Soy Chunks:

    • In a food processor, pulse the cooked soy chunks until they are finely minced. This will create a texture similar to ground meat, making it a great substitute in this casserole.
  4. Sauté the Aromatics:

    • Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the minced garlic and sauté until the raw smell disappears, about 30 seconds.
    • Add the chopped onions to the skillet and cook until they turn golden brown.
  5. Combine the Mixture:

    • Add the minced soy chunks to the skillet with the onions and garlic. Stir well to combine. Sprinkle in the red chili powder, garam masala, and salt to taste. Stir everything together and let it cook for another 2-3 minutes. Once well-mixed, remove from heat and allow it to cool slightly.
  6. Prepare the Casserole Mixture:

    • In a large mixing bowl, combine the sautéed soy chunks and onions with the spinach, grated potatoes, eggs, half-and-half, and mozzarella cheese. Season with salt and pepper to taste.
    • Stir the mixture until all ingredients are well incorporated.
  7. Bake the Casserole:

    • Transfer the mixture into the prepared baking tray and spread it out evenly. Place the tray in the preheated oven and bake for 30-35 minutes, or until the top is golden and springs back when touched.
  8. Serve:

    • Let the casserole cool for a few minutes before slicing and serving. For a perfect brunch, pair it with Chilli Cheese Toast and Mulled Apple Juice for a delightful, warming meal.

This Creamy Spinach and Potato Breakfast Casserole is not only delicious but also a wholesome and satisfying option for your breakfast or brunch spread. With the goodness of spinach, the heartiness of potatoes, and the richness of cheese, it’s sure to be a hit at any table. Enjoy!

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