Bacon, Egg, and Hash Brown Casserole
Lemon-Honey Fruit Salad
Ingredients
- 10 slices bacon, chopped
- 4 cups frozen diced potatoes with peppers and onions, thawed
- 1 (10-oz) pkg spinach
- 1 (5-oz) pkg seasoned croutons
- 10 large eggs
- ½ cup heavy cream
- ½ cup sour cream
- 1 tsp garlic salt
- 1½ cups shredded colby-Jack cheese
Instructions
- Preheat oven to 375°F. Cook bacon in a 12-inch cast-iron skillet over medium heat until crisp; drain, reserving 2 Tbsp drippings in skillet.
- Add potatoes to hot drippings; cook, stirring occasionally, until potatoes are browned and tender. Gradually stir in spinach until wilted. Sprinkle with croutons.
- Whisk together eggs, cream, sour cream, and garlic salt in a large bowl; pour over croutons. Sprinkle with cheese and bacon.
- Transfer skillet to oven, and bake 25 to 30 minutes or until center is set.
Side Dish Ingredients
- 1 Tbsp fresh lemon juice
- 2 Tbsp honey
- 1 (16-oz) pkg strawberries, sliced
- 1 cantaloupe, cubed
- 1 pineapple, peeled, cored, and cubed
Side Dish Instructions
- Whisk together lemon juice and honey in a large bowl. Add fruit; toss.
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