Incredible Delicious Breakfast Casserole!

I found a recipe on Pinterest that sounded really good, and thought it would be a great recipe to try on a day that I don't work, due to the fact that it's a bit time-consuming.  The original recipe was from Martha Stewart, and I am just not a fan of hers, but she has a lot of good ideas.  I liked this recipe because it has no gluten in it and still sounded delicious!  I made some minor adaptations to the recipe, and it turned out great.  So, for your tastebud pleasure, I give you my adapted recipe!

Ingredients:

• 6 large eggs
• 1 1/2 C heavy whipping cream (don't buy this until you're ready to make the casserole!)
• 2-3 baking potatoes, peeled and cut into small cubes (or you can use about two cups of frozen hash browns)
• Approx. 1/2 lb. smoked ham, cubed
• Half of a 10 oz. package of fresh baby spinach, chopped, washed and squeezed dry in paper towels 
• 1/2 C shredded sharp Cheddar cheese, plus some for the top
• Salt & pepper, to taste
• Butter, for the pan
• Parchment paper

This recipe serves 6-8 people.

What You Do:
Generously butter a 9" round cake pan (make sure your cake pan is at least 3" deep).  Cut out parchment paper to fit in the bottom, and place it inside of the buttered pan.

In a large bowl, whisk together the eggs and whipping cream (by the way, I bought my whipping cream last week when I went grocery shopping.  When I opened my cartons, the cream had congealed and gone bad already, so that's why I said not to get the cream until you're ready to make the casserole, or you'll have to go to the store mid-recipe to buy new cream, like me).  Add your salt and pepper.  Add your potatoes, ham, spinach and cheese and mix well, making sure the ingredients are evenly distributed.  Pour into your buttered pan and sprinkle a little extra cheese on top.

 

 

Cover the pan and bake at 350 degrees for an hour.  Remove the foil and bake for an additional 45 minutes, or until the top browns and a knife inserted in the middle comes out clean. 

Allow the casserole to cool for 15 minutes.  Grab a large plate and place it on top of the pan, and invert the pan to remove the casserole from the cake pan.  If the parchment sticks to the casserole, peel it off now.  Take another plate and place it on top of the inverted casserole, and flip again.  Voila!  It's right-side up, and ready to slice and serve.  Tastes great with a glass of chocolate milk, and better as leftovers again in the morning with a glass of orange juice.  So yummy!