This Bacon Spinach Breakfast Casserole with Gruyère is perfect for your next holiday gathering, serving a crowd, or preparing meals for the week.
bacon spinach breakfast casserole
Egg casserole is perfect when serving breakfast for a crowd! The combinations of vegetables, meats and cheeses are endless. This delicious bacon spinach breakfast casserole is perfect if you need holiday or Christmas breakfast casserole ideas. increase. It goes well with bacon and spinach, and its nutty, salty flavor will whet your appetite. For healthier breakfast casseroles, try this Tex-Mex Breakfast Casserole, Spinach and Feta Vegetarian Breakfast Casserole, Vegetables, Ham, Eggs and Cheese Casserole.
What are breakfast casseroles made of?
- bacon: Chop 8 strips of bacon
- shallot: Dice half a cup of shallots.
- Baby spinach: Cook spinach and shallots in bacon grease together.
- cheese: Swap Gruyère for Swiss or Fontina.
- egg: In my opinion, I used 12 whole eggs, which always taste the best, but if you prefer, you can lighten the eggs by replacing some of the eggs with egg whites.
- milk: If not fat-free, 2% milk is sufficient.
How to make this bacon spinach breakfast casserole
- bacon: Fry the bacon in a large frying pan over medium heat. With a slotted spoon, transfer the bacon to a paper towel-lined plate and tbsp.
- vegetable: Sauté the shallots in the bacon grease for 2 minutes, stir in half the spinach, and add the rest. Cook for a few minutes until spinach is tender.
- Eggs and cheese: Whisk the eggs in a large bowl. Add all but 1 cup of cheese to the eggs, followed by milk, salt, pepper, spinach, and bacon. Pour egg mixture into a greased 9-inch x 13-inch plate and sprinkle with remaining cheese.
- bake Egg casserole for 35 minutes. Then move the oven rack to her second spot near the top, switch the oven to broil, and cook for 2 more minutes until browned. Cool and cut into 8 equal pieces.
How to eat preparation breakfast casserole
This advance spinach egg casserole is perfect for meal prepping or serving at a party. You can make the filling the day before and bake it just before serving. Store leftovers in the refrigerator for up to 4 days and reheat in the microwave.
What to serve with a breakfast casserole
If you want this to be a brunch meal, serve it with a green or fruit salad to make it a complete meal. , proteins, bagel bars, baked oatmeal, and egg casseroles for sweet recipes such as these sheet pan pancakes and overnight French toast.
More egg recipes you’ll love:
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Bacon Spinach Breakfast Casserole with Gruyère
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This Bacon Spinach Breakfast Casserole with Gruyère is perfect for your next holiday gathering, serving a crowd, or preparing meals for the week.
- cooking spray
- 8 slice center cut bacon, chopped
- ½ cup finely chopped shallot
- 5 oz package baby spinach
- 8 ounce gruyere cheese, Shredded (I like Finlandia)
- 12 big egg
- 1 cup low fat milk
- ½ tea spoon kosher salt
- freshly ground black pepper, taste
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Preheat oven to 350 degrees Fahrenheit. Spray a 9-inch x 13-inch casserole dish with cooking spray and set aside.
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In a large skillet, cook over medium heat until the bacon is fully cooked. Use a slotted spoon to transfer the bacon to a paper towel-lined plate.
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Remove and discard all but 2 tablespoons of bacon grease and add the shallots.
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Sauté the shallots until fragrant, about 2 minutes.
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Add half the spinach and mix with the shallots, add the rest and mix again.
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Cook, stirring, until spinach is tender, about 3 minutes. Remove pan from heat and set aside.
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In a large bowl, whisk the eggs.
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Set aside 1 cup of cheese and add the rest to the eggs. Add milk, salt, pepper, boiled spinach and bacon and mix well.
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Pour the egg mixture into the prepared dish and sprinkle the remaining cheese evenly on top.
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Bake for 35 minutes, then move the oven rack to the second slot closest to the top, switch the oven to Bake, and cook for an additional 2-3 minutes, watching carefully to make sure it doesn’t burn.
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Allow to cool for 10 minutes, then cut into 8 pieces and serve immediately.
Serving: 1piece, calorie: 276kcal, carbohydrate: Fourg, protein: twenty twog, thick: 19g, saturated fat: 8.5g, cholesterol: 313mg, sodium: 527mg, fiber: 1g, sugar: 3g
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