Bacon and Potato Breakfast Casserole
Wine Recommendation
19 Crimes Red Blend
Ingredients
- 1 (16-oz) pkg bacon, chopped
- 1½ lb Yukon Gold potatoes, peeled and cut into ½-inch pieces
- 1 (8-oz) pkg sliced mushrooms
- 2 cloves garlic, minced
- 1 (10-oz) pkg baby spinach
- 4 green onions, thinly sliced
- 1 cup shredded Swiss cheese
- 12 large eggs
- ½ tsp salt
- ½ tsp pepper
Instructions
- Preheat oven to 350°F. Cook bacon in a large skillet over medium heat until crisp. Drain, reserving 4 Tbsp drippings in skillet.
- Cook potatoes in hot drippings in skillet over medium-high heat 8 to 10 minutes or until potatoes are browned and tender, stirring occasionally. Remove from skillet, and place in a lightly greased 13- x 9-inch baking dish.
- Add mushrooms and garlic to skillet; cook 5 to 6 minutes or until mushrooms are browned and tender. Gradually add spinach, stirring until wilted. Spoon mushroom mixture over potatoes in baking dish; sprinkle with green onions, bacon, and cheese.
- Whisk together eggs, salt, and pepper in a bowl until blended. Slowly pour egg mixture over cheese in baking dish. Let stand 15 minutes.
- Bake 40 to 50 minutes or until center is set. Let stand 10 minutes before serving.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
380
|
380
|
| Fat (g) | 23 | 23 |
| Sat. Fat (g) | 9 | 9 |
| Protein (g) | 22 | 22 |
| Carb (g) | 19 | 19 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 592 | 592 |
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