Egg and Hash Brown Casserole with Spinach and Mushrooms

Egg and Hash Brown Casserole

-8 slices bacon
-1 onion, chopped
-8 oz button mushrooms, sliced
-3 garlic cloves, minced
-2 cups Alexia shredded hashed browns
-1/4 cup chicken broth
-5 cups fresh spinach
-salt and pepper
-3/4 cup shredded cheddar cheese
-cooking spray
-1/2 cup milk
-6 large eggs, lightly beaten

1. In a large nonstick skillet over medium high, cook bacon until crisp. Remove from pan, crumble, and set aside.
2. Increase heat to medium-high. Add onions, mushrooms, and garlic to drippings in the pan and saute until onions are translucent. Add potatoes and chicken broth, stirring frequently, and cook for 6 minutes. Add spinach and season with salt and pepper. Cook until spinach wilts. Stir bacon into potato mixture.
3. Spread mixture into a greased 11 x 7 inch pan. Sprinkle cheese over potato mixture. Cover and refrigerate overnight.
4. The next morning, preheat oven to 350F. Uncover dish. In a medium bowl, whisk milk, eggs, 1/4 tsp salt, and 1/4 tsp pepper. Pour egg mixture over potatoes and cheese. Bake for 30 minutes or until eggs are mostly set. Broil for 3 minutes or until top is browned and just set. Allow to stand for 5 minutes before slicing.

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