Egg and Hash Brown Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This dish is like enjoying an omelet stuffed with spinach, Swiss cheese, and mushrooms, with hearty sides of bacon and hash browns, all in one package. Ingredients:
8 center-cut bacon slices |
1 1/2 cups chopped onion |
8 ounces sliced shiitake mushroom caps |
3 garlic cloves, minced |
2 cups shredded hash brown potatoes (such as simply potatoes) |
1/4 cup no-salt-added chicken stock (such as swanson) |
5 cups fresh baby spinach |
2 tablespoons thinly sliced fresh basil |
1/2 teaspoon kosher salt, divided |
1/2 teaspoon freshly ground black pepper, divided |
3 ounces reduced-fat swiss cheese, finely chopped |
cooking spray |
1/2 cup 1% low-fat milk |
6 large eggs, lightly beaten |
Directions:
1. 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.
2. Preheat oven to 350°.
3. 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.
4. Preheat broiler to high; remove dish while broiler preheats. Broil 3 minutes or until top is browned and just set. Let stand 5 minutes.
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