Description

This Bacon Spinach Breakfast Casserole with Gruyère is perfect for your next holiday gathering, feeding a crowd, or meal prep for the week.

Yield: 8servings | Serving Size: 1piece

Ingredients

Cooking spray

8slicescenter-cut bacon, chopped

½cupfinely diced shallots

5-ouncepackage baby spinach

8ouncesshredded Gruyère cheese, 2 cups total (I like Finlandia)

12large eggs

1cupnonfat milk

½teaspoonkosher salt

Freshly ground black pepper, to taste

Instructions

• Preheat oven to 350 degrees F. Spray a 9” x 13” casserole dish with cooking spray and set aside.

• In a large skillet, cook the bacon over medium heat until cooked through. Using a slotted spoon, transfer the bacon to a paper towel lined plate.

Remove and discard all but 2 tablespoons of the bacon grease then add the shallots.

• Sauté the shallots until fragrant and they start to brown on the edges, about 2 minutes.

• Add half the spinach and toss to mix with the shallots then add the rest and toss again.

• Cook, stirring and tossing for about 3 minutes, until spinach is wilted. Remove the pan from heat and set aside.

• In a large bowl, whisk the eggs.

Set aside 1 cup of the cheese then add the remainder to the eggs. Add the milk, salt, pepper, cooked spinach mixture and bacon then mix to thoroughly combine.

• Pour egg mixture into the prepared dish then sprinkle remaining cheese evenly over the top.

• Bake for 35 minutes, then move the oven rack to the second slot closest to the top, switch the oven to broil and cook an additional 2-3 minutes, until browned, watching closely to make sure it doesn’t burn.

• Allow to cool for 10 minutes then cut into 8 pieces and serve immediately.

Last Step:

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