Latke Florentine Breakfast Bake
Recipe - The Fresh Grocer - Corporate
Latke Florentine Breakfast Bake
Prep Time25 Minutes
Servings8
Cook Time30 Minutes
Calories423
Ingredients
1/4 cup plus 1 tablespoon unsalted butter, divided
1 large yellow onion, halved and sliced
5 garlic cloves, minced
2 cups packed fresh baby spinach
1 package (10.6 ounces) frozen latkes, thawed and coarsely chopped (about 3 cups)
2 cups shredded Swiss cheese, divided
12 large eggs
2 cups whole milk, divided
1/2 teaspoon ground nutmeg
1 package (0.9 ounces) hollandaise sauce mix
Directions
- Preheat oven to 375°; spray 13 x 9-inch baking dish with cooking spray. In large skillet, melt 1 tablespoon butter over medium heat. Add onion; cook and stir 5 minutes or until tender-crisp. Add garlic and spinach; cook and stir 2 minutes or until fragrant and spinach is wilted. Transfer onion mixture to large bowl. Add latkes and 1 cup cheese; toss and spread in prepared dish.
- In same large bowl, whisk eggs, 1 cup milk, nutmeg, and 1 teaspoon each salt and pepper. Pour egg mixture over onion mixture; sprinkle with remaining 1 cup cheese and bake 30 minutes or until internal temperature reaches 160°, and top is golden brown and slightly puffed. Cool breakfast bake 5 minutes; cut into 8 (4 1/2 x 3 1/4-inch) pieces.
- Prepare hollandaise sauce mix with remaining 1/4 cup unsalted butter and 1 cup milk as label directs. Makes about 1 cup sauce.
- Serve breakfast bake drizzled with sauce
Nutritional Information
Approximate nutritional values per serving (1 piece breakfast bake, 2 tablespoons sauce): 423 Calories, 30g Fat, 14g Saturated Fat, 355mg Cholesterol, 723mg Sodium, 17g Carbohydrates, 1g Fiber, 5g Sugars, 0g Added Sugars, 21g Protein
25 minutes
Prep Time
30 minutes
Cook Time
8
Servings
423
Calories
Shop Ingredients
Makes 8 servings
Breakstone's Unsalted Butter, 2 count, 8 oz, 8 Ounce
$4.29$0.54/oz
Medium Yellow Onion, 20 Ounce
$1.61 avg/ea$1.29/lb
Fresh Garlic, 4 Ounce
$1.20 avg/ea$4.79/lb
Fresh Attitude Prewashed Baby Spinach, 5 oz, 5 Ounce
On Sale! Limit 4
$2.49 was $2.99$0.50/oz
Golden Traditional Latkes Potato Pancakes, 8 count. 10.6 oz, 10.6 Ounce
On Sale! Limit 4
$2.99 was $3.29$0.28/oz
Bowl & Basket Domestic Swiss Cheese, 1 Pound
On Sale!
$7.99/lb was $8.49/lb$7.99/lb
Puglisi Egg Farms Fresh White Grade A Large Eggs, 18 count, 36 oz, 18 Each
$3.39$0.19 each
Bowl & Basket Whole Milk, half gallon, 0.5 Gallon
$2.69$5.38/gal
Badia Ground Nutmeg, .5 oz, 0.5 Ounce
$1.49$2.98/oz
Concord Fresh Success Hollandaise Sauce Mix, 1.6 oz, 1.6 Ounce
$1.29$0.81/oz
Nutritional Information
Approximate nutritional values per serving (1 piece breakfast bake, 2 tablespoons sauce): 423 Calories, 30g Fat, 14g Saturated Fat, 355mg Cholesterol, 723mg Sodium, 17g Carbohydrates, 1g Fiber, 5g Sugars, 0g Added Sugars, 21g Protein
Directions
- Preheat oven to 375°; spray 13 x 9-inch baking dish with cooking spray. In large skillet, melt 1 tablespoon butter over medium heat. Add onion; cook and stir 5 minutes or until tender-crisp. Add garlic and spinach; cook and stir 2 minutes or until fragrant and spinach is wilted. Transfer onion mixture to large bowl. Add latkes and 1 cup cheese; toss and spread in prepared dish.
- In same large bowl, whisk eggs, 1 cup milk, nutmeg, and 1 teaspoon each salt and pepper. Pour egg mixture over onion mixture; sprinkle with remaining 1 cup cheese and bake 30 minutes or until internal temperature reaches 160°, and top is golden brown and slightly puffed. Cool breakfast bake 5 minutes; cut into 8 (4 1/2 x 3 1/4-inch) pieces.
- Prepare hollandaise sauce mix with remaining 1/4 cup unsalted butter and 1 cup milk as label directs. Makes about 1 cup sauce.
- Serve breakfast bake drizzled with sauce