FoodWage
EGG & HASHBROWN CASSEROLE
This dish by Cooking Light combines an omelet stuffed with spinach, Swiss cheeseand mushrooms with a hearty side of bacon and hash browns all in one casserole dish! This is a delicious, wholesome breakfast that sets you back less than 300 calories.
Ingredients for servings
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8 slices center-cut bacon
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1.5 cups chopped onion
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8 ounces sliced shiitake mushroom caps
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3 cloves garlic minced
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2 cups shredded hash brown potatoes (such as Simply Potatoes; certified gluten-free if necessary)
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0.25 cup no-salt-added chicken stock (such as Swanson; certified gluten-free if necessary)
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5 cups fresh baby spinach
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2 tablespoons thinly sliced fresh basil
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0.5 teaspoon kosher salt divided
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0.5 teaspoon freshly ground black pepper divided
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3 ounces reduced-fat Swiss cheese finely chopped
ounces
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0.5 cup 1% low-fat milk
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6 large eggs lightly beaten
Casserole
Directions
Preheat oven to 350°F.
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, 0.25 teaspoon salt, and 0.25 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.
Combine remaining 0.25 teaspoon salt, 0.25 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.