Bacon, Egg, and Hash Brown Casserole
Lemon-Honey Fruit Salad
Ingredients
- 5 slices bacon, chopped
- 2 cups frozen diced potatoes with peppers and onions, thawed
- 1 (5-oz) pkg spinach
- ½ (4-oz) pkg gluten-free seasoned croutons
- 5 large eggs
- ¼ cup heavy cream
- ¼ cup sour cream
- ½ tsp garlic salt
- ¾ cup shredded colby-Jack cheese
Instructions
- Preheat oven to 375°F. Cook bacon in a 8-inch cast-iron skillet over medium heat 6 to 8 minutes or until crisp; drain, reserving 1 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 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
- 1½ tsp lemon juice
- 1 Tbsp honey
- ½ (16-oz) pkg strawberries, sliced
- ½ (16-oz) container pineapple chunks
- ½ (16-oz) container cantaloupe chunks
Side Dish Instructions
- Whisk together lemon juice and honey in a bowl. Add fruit; toss.
Gluten Free Meal Plan
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