Potato Puff Casserole
Satisfy every breakfast craving--cheesy, eggy, potatoey--in a single skillet.
Thaw 2 cups potato puffs and press into a greased 11-inch cast-iron skillet. Beat eggs with milk, salt and pepper. Whisk in spinach, Gouda and shallot. Pour mixture over crust in skillet and top with remaining still-frozen potato puffs.Advertisement
Bake at 425° until browned and bubbly, 40 to 45 min. Let rest 10 min; serve warm.
Try frozen crinkle-cut fries for the crusts!
Sub in broccoli and cheddar, or kale and Gruyere.
437 calories; 28 g total fat; 996 mg sodium. 28 g carbohydrates; 20 g protein;