Idaho® Potato Breakfast Casserole | Idaho Potato Commission

Name: Idaho® Potato Breakfast Casserole | Idaho Potato Commission
Ingredients: 6 ounces bread, about 4 1/2 cups, cubed (I used brioche rolls); 1 pound ground pork; 2 cloves garlic, minced; 1 large onion, diced; 1 teaspoon fresh sage, minced; 1 teaspoon fresh thyme leaves, minced; 1 teaspoon light brown sugar; pinch red pepper flakes; 8 ounces cremini mushrooms, sliced; 1 pound spinach; 2 pounds Idaho® Potatoes, sliced 1/8 inch thickness, about 4 medium (I used Norkotah); 8 ounces shredded cheese (I used colby jack); 3 tablespoons chives, chopped, optional; 6 large eggs; 1 cup milk; 1 cup half and half; 1/2 teaspoon ground nutmeg; 1 teaspoon salt; 1/2 teaspoon black pepper

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Layers of Idaho® potatoes, sausage, mushrooms and spinach on top of a savory bread pudding, topped with melted cheese and chives. Perfect for Mother's Day breakfast! Read Cheryl's full post here.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.idahopotato.com.

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Ingredients

6 ounces bread, about 4 1/2 cups, cubed (I used brioche rolls)
1 pound ground pork
2 cloves garlic, minced
1 large onion, diced
1 teaspoon fresh sage, minced
1 teaspoon fresh thyme leaves, minced
1 teaspoon light brown sugar
pinch red pepper flakes
8 ounces cremini mushrooms, sliced
1 pound spinach
2 pounds Idaho® Potatoes, sliced 1/8 inch thickness, about 4 medium (I used Norkotah)
8 ounces shredded cheese (I used colby jack)
3 tablespoons chives, chopped, optional
6 large eggs
1 cup milk
1 cup half and half
1/2 teaspoon ground nutmeg
1 teaspoon salt
1/2 teaspoon black pepper