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Bacon, Egg and Cheese Casserole

Photo: Kate Sears; Styling: Gerri Williams for James Reps

Prep time 15 mins
Cook time 55 mins

Serves: 6

Jo Van Amburg, 58, Glendale, Calif. (mom of Jessie Van Amburg, All You editorial assistant) "This dish is great for using up little leftover bits in the fridge."


  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 10-oz. box frozen spinach, thawed and squeezed dry
  • 1/2 medium red onion, thinly sliced
  • 1 cup sliced mushrooms
  • 1 red bell pepper, seeded and diced
  • 4 ounces bacon, diced
  • 3/4 cup grated Parmesan
  • 12 large eggs
  • 1/4 cup whole milk
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper

Nutrition Information

  • calories 368
  • fat 28 g
  • satfat 9 g
  • protein 21 g
  • carbohydrate 7 g
  • fiber 2 g
  • cholesterol 395 mg
  • sodium 698 mg

How to Make It

  1. Preheat oven to 350°F. Grease a 9-by-13-inch baking dish. In a large skillet, warm 1 Tbsp. oil over medium heat. Sauté garlic until fragrant, about 1 minute. Add spinach; cook 1 to 2 minutes longer. Arrange mixture in dish.

  2. Warm remaining oil in skillet; sauté onion, mushrooms and bell pepper until tender, about 8 minutes. Add to dish.

  3. Cook bacon in skillet over medium heat, stirring, until crisp, about 5 minutes. Remove with slotted spoon and add to dish. Top with Parmesan.

  4. In a large bowl, beat remaining ingredients with an electric mixer on medium until combined, about 1 minute. Pour over bacon mixture. Bake until center is set, about 35 minutes. Serve warm.