This Bacon, Mushroom and Spinach Breakfast Casserole is hearty and easy to put together. It’s perfect for a lazy weekend breakfast or a special brunch with friends!
So, Christmas is fast approaching! Are you ready??? I have been working on some easy to prepare meals that are big on flavor and sure to impress. This breakfast casserole happens to be one of them.
This casserole is loaded with bacon and sauteed mushrooms. And all surrounded in a bed of fluffy eggs. YUM!
Oh and I threw in some chopped spinach for color. Don’t worry it isn’t overpowering at all.
This would be a great Christmas morning breakfast. It would also be great to serve at a brunch and impress all of your friends. 🙂
You know, why not make this for dinner and have brinner! Do you guys ever do that? You know eat breakfast for dinner?
We do it a lot around here. I know there are some of you thinking, no way that is just not right having breakfast for dinner. But just trust me on this and give it a try. You won’t be disappointed!
- 6 strips thick cut bacon
- 1 cup sliced mushrooms
- 1/4 cup chopped onion
- 1 clove garlic minced
- 8 eggs
- 1/3 cup milk
- 1 1/2 cups frozen hash browns
- 1 cup roughly chopped spinach
- 1 cup grated swiss cheese
- 1/4 cup grated Parmesan cheese
Preheat oven to 350 degrees F. Lightly grease a 1 1/2 quart baking dish and set aside.
In a large skillet cook bacon until crispy over medium to medium low heat. Drain bacon on paper towel. Drain all but 2 tablespoons of bacon grease and add in the mushrooms and onion. Cook for 5-7 minutes or until lightly browned. Add in garlic and cook for 2 minutes. Remove from heat.
In a large bowl whisk together the eggs and milk. Add in the cooked and crumbled bacon, hash browns, spinach, cheeses and mushroom mixture. Stir to combine. Carefully pour into prepared baking dish. Bake for 45 minutes or until the center is set and no longer liquidy.