Steps to Make Rhubarb Breakfast Bake

Italian Breakfast Potato Bake

The best rhubarb pie is simple — just rhubarb tossed with a little sugar and something to thicken the filling, enveloped in a flaky pie crust.

Recipe Summary Italian Breakfast Potato Bake

Eggs, sausage, and potatoes combine to make a delicious, comforting breakfast. Garnish with cherry tomatoes and parsley. This recipe was part of a contest for Potatoes USA developed and cooked by SunnyDaysNora, Bibi, and Candice.

Ingredients | Rhubarb Breakfast Bake

1 teaspoon butter

8 tablespoons butter, divided

8 cooked sausage patties, diced

1 onion, diced

7 white mushrooms, sliced

1 cup thinly sliced fresh spinach

2 cloves garlic, minced

1 teaspoon salt, divided

3 cups water

6 cups diced yellow potatoes

8 eggs

½ cup sour cream

¼ cup minced Italian parsley

1 cup shredded Cheddar cheese

⅛ teaspoon pepper

2 ounces goat cheese, crumbled

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with 1 teaspoon butter.

Melt 1 tablespoon butter in a large skillet over medium heat. Add sausage, onion, and mushrooms; cook and stir until onion is translucent, about 5 minutes. Add spinach and garlic; cook and stir until spinach is wilted, about 2 minutes. Season with 1/2 teaspoon salt.

Combine remaining 7 tablespoons butter and water in a large saucepan; bring to a boil. Add potatoes and cook until fork-tender, about 10 minutes. Drain.

Whisk eggs, sour cream, and parsley together in a large bowl. Fold in sausage mixture, potatoes, and Cheddar cheese. Season with 1/2 teaspoon salt and black pepper. Turn out into the prepared baking dish.

Bake in the preheated oven until a knife inserted into the center comes out clean, about 20 minutes. Scatter goat cheese on top. Slice into 9 pieces.

Info | Rhubarb Breakfast Bake

prep: 30 mins cook: 42 mins total: 1 hr 12 mins Servings: 9 Yield: 9 servings

TAG : Italian Breakfast Potato Bake

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