Weekends are meant for enjoying savory breakfasts! This egg bake is an easy throw-together that's hearty and delicious...and a go-to meal in the Fry house! I use this same recipe often and just switch up the protein/veggie ingredients based on what I have on hand. Serve with some fruit and I guarantee all will enjoy. :)
2 tbsp + 2 tsp extra virgin olive oil
1 small potato, thinly sliced
½ cup red onion, thinly sliced
½ lb sage sausage (or whichever flavor you prefer)
3-4 handfuls fresh baby spinach
1 cup sharp cheddar cheese, shredded
¼ cup half & half (or milk)
1 tsp each: salt, pepper & oregano
½ tsp thyme
¼ tsp garlic powder
1 package crescent rolls
Preheat oven to 400°.
In a cast iron skillet, heat oil on medium heat. Sauté potatoes, onions, salt & pepper for 15-20 minutes, or until soft/slightly browned. Remove potatoes and set aside.
Using same skillet on medium heat, crumble the sausage and cook until no longer pink. Set sausage aside and wipe out grease.
Pour remaining oil into skillet. Sauté spinach until wilted. Set aside.
Beat eggs and half & half in a small mixing bowl. Stir in remaining spices.
Lightly grease a 9x13 pan with non-stick cooking spray. Spread the crescent rolls across the bottom, making one crust. Spread the potatoes, sausage, spinach & cheese across the pan, then pour the egg mixture on top.
Bake for 15-20 minutes, or until set. Let sit for 5 minutes before serving.