Bacon and Spinach Hash Brown Egg Bake
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!
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!
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
- 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
- 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.
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