Name: Potato, Sausage, and Spinach Breakfast Casserole
Cook time: 40 minutes
Total time: 1 hour 20 minutes
Yield: 8–10 servings
Ingredients: 16 large eggs; 1 1/4 cups heavy cream; 1 1/2 teaspoons kosher salt plus more; 3/4 teaspoon freshly ground black pepper plus more; 5 tablespoons unsalted butter, divided; 12 ounces fresh breakfast sausage links; 2 cups sliced leeks, white and pale-green parts only; 2 russet potatoes (1 1/2 pounds), peeled, shredded, lightly squeezed; 1 pound frozen spinach, thawed, squeezed dry, roughly chopped; 1 1/2 cups (4 ounces) grated Gruyère; 1/2 cup (1 1/2 ounces) grated Parmesan

Photo by Jennifer May

Hash browns serve as the bottom crust in this multi-layered marvel.

Recipe notes

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