Italian Breakfast Potato Bake Recipe

Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with 1 teaspoon butter.

Melt 1 tablespoon butter in a large skillet over medium heat. Add sausage onion and mushrooms; cook and stir until onion is translucent about 5 minutes. Add spinach and garlic; cook and stir until spinach is wilted about 2 minutes. Season with 1/2 teaspoon salt.

Combine remaining 7 tablespoons butter and water in a large saucepan; bring to a boil. Add potatoes and cook until fork-tender about 10 minutes. Drain.

Whisk eggs sour cream and parsley together in a large bowl. Fold in sausage mixture potatoes and Cheddar cheese. Season with 1/2 teaspoon salt and black pepper. Turn out into the prepared baking dish.

Bake in the preheated oven until a knife inserted into the center comes out clean about 20 minutes. Scatter goat cheese on top. Slice into 9 pieces.