Please don’t mistake what’s in the photos below for a frittata. It’s not one. It’s actually a “Skillet Breakfast Casserole.” I have no idea what the difference between the two is, but I can tell you that this one is awesome. If I had to guess, I’d say the primary difference between the two dishes is the fact that this one has an inch thick layer of shredded sweet potato underneath everything else and regular frittatas are egg and vegetable all the way through. I can’t get over how good this one tastes though. Those sweet potatoes add so much to already outstanding ingredients.
I got creative with this one. Whenever I have a big bowl to mix things together in and a 12″ skillet staring at me, I begin throwing food around. For this recipe, I included both chicken and duck eggs (duck eggs aren’t required), scallions, sour cream, milk, sweet potato, sun-dried tomatoes, baby spinach and Monterey Jack cheese. Oh yeah, and some minced garlic as well. The combination of ingredients worked well together and that moist layer of potatoes on the bottom was out of this world. I loved this breakfast for dinner and it’s definitely on my list to make again.
3 Tablespoons Salted Butter
3 Large Sweet Potatoes, Shredded
1 Cup Sun-Dried Tomatoes, Chopped
1 Bunch (About 6 Cups) Spinach, Chopped
12 Large Eggs
2 Cups Whole Milk
1/2 Cup Sour Cream
1 1/2 Cups Monterey Jack Cheese, Shredded
5 Scallions, Sliced into Thin Rounds
2 Teaspoons Salt
1/2 Teaspoon Ground Black Pepper
1 Teaspoon Garlic, Minced
I’d like to thank The Taste of the South for this recipe. I did mix things up quite a bit, but I got the idea to go with this dish from them.
Arrange your oven racks so one of them is in the center position and then pre-heat the oven to 350°.
Shred & Cook the Sweet Potatoes
Over medium heat, melt the butter in a large skillet. Then, add the shredded sweet potatoes to the skillet and mix with the butter. Keep the pan on the stove for a minute or two and then transfer it to the oven for 15 minutes. When finished, remove the pan from the oven, but keep the heat on. Spread the spinach over the sweet potatoes.
In a large bowl, add the eggs, milk, sour cream, one cup of shredded cheese, salt, pepper and garlic. Whisk all these ingredients together well.
Add Ingredients to Skillet
Pour the egg mixture over the sweet potatoes and spinach in the pan. Use a spoon or a spatula to gently push everything around so it’s even. Then, sprinkle the remaining cheese, sun-dried tomatoes and scallions on top and then place the skillet in the oven for approximately 25 minutes. When the eggs are firm to the touch, pull the pan out and turn off the heat.
Plate & Serve
Slice the breakfast casserole into six or eight pieces, plate and serve. Enjoy!
The Final Breakfast Casserole
Well this was easy to prepare. The only part I didn’t enjoy was the shredding of the sweet potato. I always dread things like that. I could have shredded them by hand, which would have taken forever or use a food processor. I used the processor, but I didn’t enjoy cleaning it. That’s why I dread these types of tasks. There’s no way around some things. But, after that was finished, it was smooth sailing. Anyway, if you give this recipe a try, please let me know your thoughts on it down in the comment section below. Thanks for reading!
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