spinach and goat cheese casserole

 

Ingredients:

• 1 medium onion, finely chopped
• 2 TBSP butter
• 4 tsp all-purpose flour
• 1 1/2 cups milk
• 2 cups shredded cheddar cheese
• 16 oz crumbled goat cheese
• 3 lb potatoes, peeled and thinly sliced
• 1 1/2 cups spinach
• 1 tsp vegetable oil
• 8 eggs
• 2 TBSP water
• 6 slices bacon, cooked and crumbled
• 1 large tomato, chopped

Directions:

1. Preheat the oven to 325°F.
2. In a medium saucepan, melt 2 TBSP butter over medium heat. Add 1 medium chopped onion and cook for 4 minutes until tender.
3. Stir in 4 tsp flour, 1/2 tsp salt, and 1/2 tsp ground black pepper.
4. Gradually add 1 1/2 cups milk, stirring until the mixture thickens and bubbles.
5. Stir in 2 cups shredded cheddar cheese until melted.
6. In a 3-quart baking dish, layer thinly sliced potatoes and then pour the cheese sauce over them. Cover and bake for about 55 minutes, until potatoes are tender.
7. In a large skillet, heat 1 tsp vegetable oil over medium heat. Add 1 1/2 cups spinach and cook for 5 minutes, stirring frequently.
8. In a large bowl, beat together 8 eggs, 2 TBSP water, 1/2 tsp salt, and 1/4 tsp ground black pepper.
9. Pour the egg mixture over the spinach in the skillet. Cook without stirring until the edges begin to set.
10. Use a spatula to lift and fold the partially cooked eggs, allowing uncooked portions to flow underneath. Cook for 2 more minutes until eggs are cooked but still moist.
11. Spoon the egg mixture over the baked potatoes.
12. Top with 6 crumbled slices of bacon and 16 oz crumbled goat cheese. Bake for an additional 5 minutes.
13. Remove from the oven and top with 1 chopped large tomato. Serve immediately.