Egg, Potato,Mushroom, Sausage and Spinach Casserole

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

Position a rack in top third of oven; preheat to 350°F. Whisk eggs, cream, 1 1/2 teaspoon salt, and 3/4 teaspoon pepper in a large bowl; set aside.

Melt 1 tablespoon butter in a 12" cast-iron or nonstick ovenproof skillet over medium heat. Add sausages and cook, turning often, until browned all over, about 10 minutes. Transfer to a plate. Add leeks and mushrooms to skillet. Season with salt; cook until leeks are wilted, about 5 minutes. Transfer to a small bowl.

Melt 3 tablespoons butter in same skillet over medium heat. Add potatoes, spreading out in an even layer. Cook without stirring until bottom and edges are crisp and golden brown, about 10 minutes. Slide potato pancake onto a large plate. Invert onto another large plate. Melt 1 tablespoon butter in skillet. Slide potato pancake into skillet, browned side up; cook until bottom is golden brown, about 10 minutes.

Scatter spinach, leeks, and sausages over potato pancake, each in an even layer. Season with salt and pepper, then pour in egg mixture. Sprinkle both cheeses over.

Bake until casserole is puffed and golden brown, 35-40 minutes. Serve warm or at room temperature.

Crawfish Gravy

 

 

Delicious over Cajun Turkey or Biscuits.

1 pound thick-sliced smoked bacon, cut into 1/2" pieces

6 tablespoons all-purpose flour

1/2 cup each finely chopped onion, green bell pepper, and celery

1/4 cup seeded, finely chopped jalapeños

3 tablespoons finely chopped garlic

2 teaspoons Cajun Spice Mix  (click for recipe)

3 cups low-salt chicken broth of shrimp stock

1 pound peeled crawfish tails or coarsely chopped peeled shrimp

Kosher salt, freshly ground pepper

Cayenne pepper (optional)

1/2 cup chopped scallions

Cook bacon in a cast-iron or other large heavy skillet over medium heat until fat is rendered and bacon is crisp, about 12 minutes. Using a slotted spoon, transfer to paper towels to drain. Pour drippings into a small bowl; return 6 tablespoons to the same skillet set over medium heat. Whisk flour into drippings, reduce to heat to low, and cook, whisking constantly, until roux is one shade darker than peanut butter, about 10 minutes.

Add onion, pepper, celery, jalapeños, and garlic; cook, stirring frequently, until onion is soft, about 20 minutes. Increase heat to medium-high; stir in reserved bacon, spice mix, then broth. Simmer, stirring often, until thickened and flavors meld, 20–25 minutes.

Stir in crawfish. Simmer until the tails curl, about 3 minutes. Season with salt, pepper, and cayenne, if desired. Garnish with scallions.