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Breakfast Casserole with Spinach and Cheddar Cheese

  • Prep
    20 MIN
  • Total
    50 MIN
  • Servings

Breakfast Casserole with Spinach and Cheddar Cheese


  • 60 mL (1/4 cup) Saputo butter
  • 60 mL (1/4 cup) all-purpose flour
  • 1 L (4 cups) Neilson 2% microfiltered milk, heated
  • Pinch of nutmeg
  • 5 to 6 potatoes, peeled
  • 400 g (12 oz) Saputo Triple Cheddar Shredded Cheese
  • 1 L (4 cups) fresh spinach, washed
  • ½ onion, thinly sliced
  • 4 eggs, beaten


  1. Preheat oven to 180°C (350°F).
  2. To make the béchamel, melt butter in pot set over medium-low heat. Whisk in flour and continue whisking until mixture turns into a paste, about 5 minutes (do not let brown).
  3. Gradually add the Neilson microfiltered milk and continue whisking. Add the nutmeg, salt, and pepper. Continue cooking 10 minutes, stirring occasionally. Set aside.
  4. In a pot set over high heat, bring salted water to a boil. On a working surface, use a mandolin to slice potatoes 1/8-inch thick. Cook in boiling water for 2 minutes. Let cool and strain.
  5. Spread a small quantity of the béchamel in bottom of oven-safe casserole dish. Place potato slices over the béchamel and pour approximately 1 cup of béchamel over top. Add 1 cup of spinach and a handful of onions.
  6. Add eggs and repeat step 5 until all the ingredients have been used up, finishing with the Saputo Triple Cheddar Shredded Cheese. Bake in the centre of the oven for 35 minutes. 


A recipe inspired by our foodie collaborator, Lynn, from the INGREDIENTS BY SAPUTO X YOU initiative.

  • Prep
    15 MIN
  • Total
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