| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
|
Ingredients
- 8 center-cut bacon slices
- 1.5 cups chopped onion
- 8 ounces sliced shiitake mushroom caps
- 3 garlic minced
- 2 cups shredded hash brown potatoes (such as Simply Potatoes)
- 1/4 cup cup no-salt-added chicken stock (such as Swanson)
- 5 cups fresh baby spinach
- 2 tbps thinly sliced fresh basil
- 1/2 tsp kosher salt, divided
- 1/2 tsp freshly ground black pepper, divided
- 3 ounces reduced-fat Swiss cheese, finely chopped
- cooking spray
- 1/2 cup 1% low-fat milk
- 6 large lightly beaten eggs
Ingredients
|
Instructions
- Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Increase heat to medium-high. Add onion, mushrooms, and garlic to drippings in pan; sauté for 6 minutes. Add potatoes and stock; cook 6 minutes, stirring frequently. Add spinach, basil, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 2 minutes or until spinach wilts. Remove from heat; let stand 10 minutes. Stir in crumbled bacon and cheese. Place mushroom mixture in an 11 x 7-inch broiler-safe glass or ceramic baking dish coated with cooking spray. Cover and refrigerate overnight.
- Preheat oven to 350°.
- Uncover dish. Combine remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, milk, and eggs in a medium bowl. Pour egg mixture over mushroom mixture. Bake at 350° for 28 minutes.
- Preheat broiler to high; remove dish while broiler preheats. Broil 3 minutes or until top is browned and just set. Let stand 5 minutes.
Recipe Notes
Nutrition Facts
Egg and Hash Brown Casserole
Amount Per Serving
Calories 256
Calories from Fat 90
% Daily Value*
Total Fat 10g
15%
Sodium 464mg
19%
Total Carbohydrates 19g
6%
Dietary Fiber 2g
8%
Protein 21g
42%
* Percent Daily Values are based on a 2000 calorie diet.