Egg and Hash Brown Casserole

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Egg and Hash Brown CasseroleRecipe
Photo: Johnny Miller; Styling: Heather Chontos
This dish is like enjoying an omelet stuffed with spinach, Swiss cheese, and mushrooms, with hearty sides of bacon and hash browns, all in one package.
Serves 6


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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)
1/4 cup no-salt-added chicken stock (such as Swanson)
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


Hands-on: 35 Minutes
Total: 9 Hours, 10 Minutes

1. 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. 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. Cover and refrigerate overnight.

2. Preheat oven to 350°.

3. Uncover dish. 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° for 28 minutes.

4. Preheat broiler to high; remove dish while broiler preheats. Broil 3 minutes or until top is browned and just set. Let stand 5 minutes.

Created date

November 2012

Nutritional Information

Calories 238
Fat 9.5 g
Satfat 4.3 g
Monofat 2.7 g
Polyfat 0.9 g
Protein 16.9 g
Carbohydrate 21.3 g
Fiber 2.8 g
Cholesterol 199 mg
Iron 2 mg
Sodium 618 mg
Calcium 188 mg