This hearty breakfast can easily save you time if you make the veggies and Hollandaise sauce while the potatoes are boiling! And for an even saltier twist, stir in some freshly cooked bacon before baking!

20 mins
1 hour 10 mins


  • Large pot
  • Large frying pan
  • Large casserole dish


  • 3 lbs Little Potatoes, halved length-wise
  • (To taste) salt and pepper
  • 2 tsp dried oregano
  • 1/4 tsp cayenne powder
  • 2 tsp dried basil
  • 2 medium carrot, diced
  • 2 onions, sliced
  • 3 cloves garlic, minced
  • 2 cups fresh baby spinach
  • 1/2 cup broth


  • 1 package of your favorite Hollandaise sauce
  • 1/2 cup butter


  • Step 1

    Add potatoes to a large pot and fill until the potatoes are just covered. Bring to a boil and cook until fork tender, about 10 to 15 minutes. Drain and set aside.

  • Step 2

    Heat a large frying pan over medium-high heat and add a tablespoon of olive oil. When hot, add in the carrot and onions. Cook until softened, about 10 minutes, stirring frequently. Add in garlic, salt, pepper, oregano, cayenne, and basil and cook for another minute. Remove from heat and stir in fresh spinach.

  • Step 3

    Prepare your Hollandaise sauce according to your packet’s instructions, or make your own.

  • Step 4

    Preheat oven to 350 °F. Grease a large casserole dish.

  • Step 5

    Add the potatoes and season with salt and pepper. Adds vegetable broth to bottom of pan (this helps keep the dish moist during cooking).

  • Step 6

    Pour in veggie mix and top with Hollandaise sauce.

  • Step 7

    Place into oven, uncovered, and bake for 30 to 40 minutes, or until heated through and no broth remains.

  • Step 8

    Season with fresh parsley and Parmesan cheese if desired!