Emily Bites

Don’t Miss a Recipe!

Don’t Miss a Recipe! Sign up to receive new posts delivered directly to your inbox:

Subscribe Now »
Oct 30
6

Bacon and Spinach Hash Brown Egg Bake

Bacon and Spinach Hash Brown Egg Bake with a forkful

This Bacon and Spinach Hash Brown Egg Bake is an easy, tasty breakfast casserole that should keep you feeling satisfied until lunch! The bacon, onion, and cheese give this dish great flavor, and the texture is unique (and not spongey like some egg bakes) because it’s full of shredded hash browns! The serving size for this casserole is hearty and feels very filling to me. It also pairs well with fruit or yogurt if you want a little more to make it a complete breakfast! Not only is this Bacon and Spinach Hash Brown Egg Bake delicious and easy, a satisfying serving is just 290 calories or 5 WW Points on Weight Watchers. To view your current WW Points for this recipe and track it in the WW app or site, click here!

Bacon and Spinach Hash Brown Egg Bake close up in baking dish

Ingredient Notes and Substitutions

  • Spinach: I adapted this recipe from one I found in the Magnolia Table Volume 2 cookbook and made changes, both to lighten it up and just based on my preferences. The original recipe used kale, but I almost never have that on hand. I pretty much always have spinach in my fridge, so I decided to use spinach instead. If you prefer kale or want to substitute another vegetable altogether, I think you could certainly do so. I will say that the bacon, onion, and spinach tasted amazing together!
  • Cheese: I used 2% milk mozzarella and also shredded my own Parmesan. I chose these for both flavor and “lightened up” reasons and I think they worked well together in this egg bake! However, if you want to change up the cheese you certainly can. Feel free to try swiss, or cheddar, or whatever you like best or have on hand. I will mention that changing the cheeses may affect the nutrition information/WW Points if you are tracking either.
  • Bacon: I pretty much always use center cut bacon in my recipes because it tastes great and is just a leaner cut of traditional bacon. However, if you don’t eat pork or you just prefer a different meat, you can definitely use turkey bacon instead. Alternatively, you could also replace the bacon entirely with ham or sausage, or use vegetarian breakfast sausage to make the dish meatless.
  • Mustard: I used yellow mustard in this because that’s just what I like best, but Dijon mustard would be great if that’s what you have. It’s not a dominant flavor in the overall egg bake, but it does give a little flavor boost!

Bacon and Spinach Hash Brown Egg Bake on a plate

More Tasty Lightened Up Breakfast Recipes

Looking for more tasty lightened up breakfast recipes? Check out my Bacon Broccoli Quiche, Ham and Cheese Omelet Roll, Pineapple Upside Down Baked Oatmeal Singles, Three Cheese Broccoli Brunch Bake, Banana Blueberry Muffins, Sausage and Pepper Egg Bake, Ultimate Tater Tot Breakfast Casserole, Sheet Pan Blueberry Pancakes, Sausage Apple Cheddar Frittata, Berry French Toast Muffins, Ham and Cheese Egg Cups, Orange Cranberry Baked Oatmeal Singles, Pear Gingerbread Baked Oatmeal Singles, Apple Streusel French Toast Muffins, Ham and Cheese Hash Brown Quiche, Pumpkin Chocolate Baked Oatmeal Singles, and many more in the Breakfast section of my recipe index!

Bacon and Spinach Hash Brown Egg Bake with a forkful
Print Recipe
5 from 1 vote
Rate this Recipe

Bacon and Spinach Hash Brown Egg Bake

This Bacon and Spinach Hash Brown Egg Bake is an easy, tasty breakfast casserole that will keep you feeling satisfied!

Ingredients

  • 6 slices center cut bacon, (I use Oscar Mayer)
  • 1 tablespoon canola or vegetable oil
  • ½ cup chopped onion
  • 1 clove garlic, minced
  • 4 cups loosely packed chopped fresh spinach
  • 12 large eggs
  • 1 cup skim milk
  • 1 tablespoon mustard
  • 4 oz shredded 2% milk Mozzarella cheese, divided
  • 2 oz finely shredded Parmesan cheese
  • 20 oz bag refrigerated shredded hash brown potatoes, (such as Simply Potatoes or Reser’s)
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Instructions

  • Cook the bacon slices according to package directions and allow to drain/cool for a few minutes on a stack of paper towels. Transfer the bacon to a cutting board and chop into pieces with a knife. Set aside.
  • Pre-heat the oven to 350 degrees. Mist a 9x13 baking dish with cooking spray and set aside.
  • Drizzle the oil into a large sauté pan and bring over med-high heat. When the oil is hot, add the onions and cook, stirring occasionally, for about 4-5 minutes until the onions are softened and a bit browned. Add the minced garlic and the chopped spinach and stir together. Cook, stirring regularly for about 2 minutes until the spinach is wilted and the garlic is fragrant. Add the cooked bacon pieces into the pan and stir together. Cook for another minute and remove from heat.
  • In a large mixing bowl, add the eggs, milk, and mustard and whisk together until smoothly combined. Add 2 ounces of the shredded Mozzarella, the shredded Parmesan, and the hash browns, salt, and pepper. Stir together until well mixed.
  • Transfer the spinach and bacon mixture from the pan into the mixing bowl containing the egg mixture and stir to combine. Pour this mixture from the bowl into the prepared 9x13 baking dish and make sure it’s evenly distributed. Sprinkle the remaining 2 ounces of shredded Mozzarella over the top and then cover the dish with aluminum foil.
  • Place the dish in the heated oven and bake covered for 45 minutes. Remove the foil and continue to bake for another 15 minutes or until cooked through. Allow to cool for 5-10 minutes before slicing into 8 pieces and serving.

Notes

WW Points per slice: 5 (SP calculated using the recipe builder on weightwatchers.com)
To view your current WW Points for this recipe and track it in the WW app or site, click here!
Nutrition Information per (1 slice = 1/8th of the pan) serving:
290 calories, 19 g carbs, 2 g sugars, 14 g fat, 5 g saturated fat, 21 g protein, 2 g fiber, 447 mg sodium (from myfitnesspal.com)
Weight Watchers Points Plus:
7 per (1 slice = 1/8th of the pan) serving (P+ calculated using the recipe builder on weightwatchers.com)
Adapted from Magnolia Table Volume 2

6 comments on “Bacon and Spinach Hash Brown Egg Bake”

  1. This sounds great and tasty for a Sunday morning. Could it be prepared the evening prior and then refrigerated and baked in the morning? I enjoy your foodie ideas!!

  2. I made this egg bake last night, and it was one of the best egg bake I’ve eaten . I’ve eaten others, but it wasn’t as good. This is almost like a quiche. When I went shopping, I picked up hash brown but didn’t get the shredded and picked up the Southern style quarter cut. I didn’t want to get another one, and I thought maybe the shredded hash browns would make it a little more soggy. Anyway, I utilized some of the bacon grease, and I cooked up the southern hash browns themselves so they would thaw out and get a little crispy. Also i used whole milk, because whole milk adds a little more fluffy to the eggs. I don’t like skin milk. So, after sautéing the spinach, it looked like there was hardly anything. So, I doubled the spinach. I wanted a lot of spinach and added a little extra cheese. So with a little extra ingredients, I add a little more milk so it would stay soft and firm. it came out perfectly the best ever, and I think I would prefer the Southern style hash browns over the shredded hash browns. Forgot. I also added fresh chopped jalapenos.

    Leftovers are great for making the simular egg, potato, bacon, and cheese! Heat up with a little butter in a skillet and chop it up and put into a heated flour tortillas with homemade hot salsa. Yummy
    Thank you for sharing. ❤️5 stars

  3. I have checked several times for an answer regarding my question from Emily. I haven’t received any response.

    • I haven’t had a chance to specifically try doing this myself yet, but I would imagine that that would work just fine! If you try it out please report back!

  4. Will do. Thank you.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.