Saturday, April 19, 2014

Bacon, Egg, Cheese and Spinach Casserole

I found this recipe posted on FB and adapted it to a smaller amount and quicker and easier directions. The 9x9-inch dish still serves 8 easily, especially when accompanied by hash browns and fruit.

This is a wonderful breakfast dish. It was moist, tender and tasty. It would also be good with sausage or ham. -Gail

3 cups bread, diced (4 fresh heels from white and wheat bread)
6 eggs
1 1/2 cups milk
1/2 onion, diced
1 ½ cups frozen chopped spinach, thawed and squeezed
1/2 cup Hormel real bacon bits (4-5 slices bacon, cooked crisp and chopped)
1 1/2 cups cheese, shredded (Colby or mild cheddar)

Preheat oven 325°F.

In a large bowl, whisk together the eggs and milk. Add the bread cubes, stir to moisten and let sit while preparing and gathering the rest of the ingredients.

Coat a 9×9-inch baking dish with canola oil spray.

Add onion, spinach, bacon and 1 cup of cheese to bread mixture. Toss together lightly and pour into prepared baking dish.

Sprinkle with  rest of the cheese and bake for about 45 minutes, until puffed and set. A knife inserted in center should come out clean.

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