Name: Potato, Sausage, and Spinach Breakfast Casserole
Prep time: 40 minutes
Total time: 1 hours
Yield: 8 to 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 green parts only; 2 russet potatoes (1 1/2 lb.), peeled, shredded, and lightly squeezed; 1 pound frozen spinach, thawed, squeezed dry, roughly chopped; 1 1/2 cups (4 oz.) grated Gruyère; 1/2 cup (1 1/2 oz.) grated Parmesan

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JENNIFER MAY 2010

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