VEGETARIAN BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 350°F. After peeling the potatoes, dice them into small pieces and place them in a medium pot. Fill the pot with water until the water is about 1" above the potatoes. Cover and keep over medium/low heat to steam until the potatoes are tender. Dice the onion into very small pieces. In a medium skillet, melt a small amount of butter over low heat. Add the onions and the curry powder to the butter, and sauté until the onions are soft. Drain the potatoes and add to the onions, cooking until the potatoes are lightly browned. Make sure everything is well incorporated, and then set mixture aside. After washing the spinach, chop it into small pieces and set aside in a bowl. Grate the cheddar cheese and add it to the bowl as well. Cube the slices of bread. In a medium/large skillet, melt a small amount of butter over low heat. Add the bread cubes to the skillet and stir to evenly mix the butter amongst the pieces. Once the cubes are a little crispy but not browned, place them in a bowl and set aside. Lightly grease a glass baking pan with cooking spray (or butter if you don't have any). For a taller casserole, use a smaller pan. Spread half the pieces of bread evenly on the bottom of the pan. In a large bowl, mix together the eggs and the milk. Pour into the skillet the bread was in and scramble the eggs until they are firm, but still wet. If you like, season them with salt and pepper. Begin layering the ingredients on top of the first layer of bread, beginning with the potato and onion mixture, then the egg, and then the spinach and cheese. Use approximately a third of each component for each layer. Once you've finished layering, top the entire thing with the remaining bread. Bake in the oven until the cheese is melted and the bread is lightly browned (approx. 10-15 min). Season with additional salt and pepper if you wish, or add hot sauce to taste. Enjoy!