Although the recipe calls for refrigerated potatoes and frozen spinach, this breakfast dish is a smart way to use up leftovers. Just sub in 2 1/2 cups mashed potatoes and whatever cooked vegetables you have on hand. And instead of bacon, you can use 1/2 pound of Italian sausage.
—HEATHER KING FROSTBURG, MD
PREP: 25 MIN. • BAKE: 55 MIN. + STANDING • MAKES: 8 SERVINGS
1 package (24 ounces) refrigerated mashed potatoes
2 tablespoons olive oil, divided
8 ounces sliced fresh mushrooms
2 garlic cloves, minced
5 ounces frozen chopped spinach, thawed and squeezed dry (about 1/2 cup)
6 bacon strips, cooked and crumbled or 1/3 cup bacon bits
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
4 large eggs
1 cup 2% milk
1/4 teaspoon pepper
1 cup shredded cheddar cheese
1. Preheat oven to 350°. Press mashed potatoes onto bottom and up sides of a greased 9-in. deep-dish pie plate. Brush with 1 tablespoon oil. Bake 30 minutes or until edges are golden brown.
2. Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from heat. Stir in the spinach, bacon and rosemary; spoon over the crust. In a small bowl, whisk the eggs, milk and pepper until blended; stir in cheese. Pour over mushroom mixture.
3. Bake 25-30 minutes longer or until golden brown and a knife inserted near the center comes out clean. Let stand 10 minutes before cutting.