This hearty egg casserole makes a great center piece for breakfast or brunch. Left-overs can be sliced down the middle and lightly pan fried to go in a sandwich or wrap. Roast the potatoes in advance to speed things up in the morning - you could even blend the custard the day before so that all you have to do is throw everything in a pan and bake. If you're not into sweet potatoes, swap them out for white, or do a 50/50 white/sweet mix.
As always with eggs, please please please get them from a reliable source that treats their chickens well which is no small feat. Otherwise, this becomes breakfast sadness casserole, and who wants to eat sadness for breakfast?
1 cup milk
1 cup sour cream
2 Tbsp whole grain mustard
1 Tbsp dried thyme
1 tsp salt
2 medium sweet potatoes
olive oil for roasting
Approximately 200grams (7 ounces) feta cheese
Approximately 250 grams (9 ounces frozen spinach - thawed and drained
- Scrub and small dice the sweet potatoes. Toss with a tablespoon of olive oil, sprinkle with salt, and roast in a 400 degree oven until tender - about 30 minutes. (This can be done the day before)
- Arrange roasted potatoes, feta and spinach in a 9 X 13 pan and preheat the oven to 375.
- Place all of the custard ingredients in a blender and blend on low until well incorporated. Alternately, place them all in a big bowl and beat well.
- Pour custard over fillings and throw it in the oven!
- Bake until the center isn't jiggly when you shake the pan, 45-55 minutes.
- Serves 8 to 10.