Bacon and Spinach Hash Brown Egg Bake
Ingredients
The base
-
20
oz
bag refrigerated shredded hash brown potatoes
-
12
large
eggs
-
1
cup
skim milk
-
1
tablespoon
mustard
The vegetables
-
½
cup
chopped onion
-
4
cups
loosely packed chopped fresh spinach
-
1
clove
garlic, minced
The meats
-
6
slices
center cut bacon
The cheeses
-
4
oz
shredded 2% milk Mozzarella cheese
-
2
oz
finely shredded Parmesan cheese
The seasonings
-
1
teaspoon
salt
-
½
teaspoon
black pepper
-
1
tablespoon
canola or vegetable oil
Instructions
- Cook the bacon and chop it into pieces.
- Preheat the oven to 350°F and prepare a baking dish with cooking spray.
- Sauté the onion in oil until softened, then add garlic and spinach until wilted.
- In a bowl, whisk together eggs, milk, and mustard, then mix in cheeses, hash browns, salt, and pepper.
- Combine the spinach and bacon mixture with the egg mixture and pour into the baking dish.
- Sprinkle remaining cheese on top and cover with foil.
- Bake for 45 minutes, then remove foil and bake for an additional 15 minutes.
- Let cool before slicing into 8 pieces.
Nutrition Facts (estimated)
Servings
8
Calories
290
Total fat
14g
Total carbohydrates
19g
Total protein
21g
Sodium
447mg
Cholesterol
447mg
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