Holiday Breakfast CasseroleThis casserole requires overnight refrigeration, so prepare it the night before you want to serve it for a wake-up call no one will ever forget! Ideal for sleepover parties and family brunch gatherings
Saturated fat: 4.3g
Monounsaturated fat: 2.7g
Polyunsaturated fat: 0.9g
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8 center-cut bacon slices
1½ cups chopped onion
8 ounces sliced mushroom caps
3 garlic cloves, minced
2 cups shredded hash brown potatoes (in the prepared dairy/cold-cuts aisle)
¼ cup no-salt-added chicken stock
5 cups fresh baby spinach
2 tablespoons thinly sliced fresh basil
½ teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
3 ounces reduced-fat Swiss cheese, finely chopped
½ cup 1% low-fat milk
6 large eggs, lightly beaten
1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove from pan, drain on paper towel, then crumble.
2. Increase heat in skillet to medium-high. Add onion, mushrooms, and garlic to bacon drippings in pan. Sauté for 6 minutes.
3. Add potatoes and stock to pan and cook 6 minutes more, stirring frequently. Add spinach, basil, ¼ teaspoon salt and ¼ teaspoon pepper and cook 2 minutes or until spinach wilts. Remove from heat; let stand 10 minutes.
4. Stir in crumbled bacon and cheese. Place mixture into an 11 x 7-inch broiler-safe glass or ceramic baking dish coated with cooking spray. Cover and refrigerate overnight.
5. When ready to serve, preheat oven to 350°.
6. Mix remaining ¼ teaspoon salt, ¼ teaspoon pepper, milk and eggs in a medium bowl. Pour egg mixture over refrigerated mushroom mixture. Bake at 350° for 28 minutes and remove from oven.
7. Preheat broiler to high. Broil casserole for 3 minutes or until the top is browned and just set. Let stand 5 minutes before serving
Serves 6 (1 wedge each)
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