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  • 1 pound frozen diced potatoes (about 4 cups, do not thaw)
  • 1 tablespoon olive oil, plus more for the baking dish
  • 1 pound uncooked breakfast sausage, casings removed
  • 1 medium yellow onion, diced
  • 1 1/2 teaspoons dried oregano
  • 5 ounces baby spinach (about 5 packed cups)
  • 8 large eggs
  • 1 1/2 cups whole or 2% milk
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups shredded Italian blend cheese (such as Parmesan, mozzarella, provolone)


  1. Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9×13-inch baking dish with olive oil. Add the potatoes and spread into an an even layer; set aside.
  2. Heat the 1 tablespoon of oil in a large frying pan over medium-high heat until shimmering. Add the sausage, onion, and oregano and cook, breaking up the meat into small pieces with a wooden spoon, until the sausage is cooked through and the onions are tender, about 8 minutes. Add the spinach and toss until wilted and almost all of the liquid is evaporated, about 3 minutes. Transfer to the baking dish and spread into an even layer over the potatoes.
  3. Whisk the eggs, milk, salt, and pepper together in a large bowl until the eggs are completely broken up and incorporated. Pour over the ingredients in the baking dish. Sprinkle evenly with the cheese.
  4. Bake until the edges are golden-brown and a knife inserted in the center comes out clean, about 50 minutes. Let cool for 5 minutes before slicing and serving.

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