Eggs & Hashbrown Casserole

This dish combines an omelet stuffed with spinach, Swiss cheese, and mushrooms with a hearty side of bacon and hash browns all in one casserole pan!


1. Preheat oven to 350°F.
2. 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.
3. Add potatoes and stock; cook 6 minutes, stirring
frequently. Add spinach, basil, 1/4 teaspoon salt, and
1/4 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.
4. Combine remaining 1/4 teaspoon salt, 1/4 teaspoon
pepper, milk, and eggs in a medium bowl. Pour egg
mixture over mushroom mixture. Bake at 350°F for 28
5. Preheat broiler to high; remove dish while broiler
preheats. Broil 3 minutes or until top is
browned and just set. Let stand 5 minutes.


• 8 center-cut bacon slices
• 1 1/2 cups chopped onion
• 8 ounces sliced shiitake mushroom caps
• 3 garlic cloves, minced
• 2 cups shredded hash brown potatoes (such as Simply
Potatoes; certified gluten-free if necessary)
• 1/4 cup no-salt-added chicken stock (such as Swanson;
certified gluten-free if necessary)
• 5 cups fresh baby spinach
• 2 tablespoons thinly sliced fresh basil
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 3 ounces reduced-fat Swiss cheese, finely chopped
• Cooking spray
• 1/2 cup 1% low-fat milk
• 6 large eggs, lightly beaten


85 mins