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
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