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  • Prep
    20 min
  • Total
    50 min
  • Servings

Breakfast Casserole with Spinach and Cheddar Cheese


  • 60 mL (1/4 cup) butter
  • 60 mL (1/4 cup) all-purpose flour
  • 1 L (4 cups) 2% milk, heated
  • Pinch of nutmeg
  • 5 to 6 potatoes, peeled
  • 400 g (12 oz) Armstrong 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 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 Armstrong 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.

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