Total Time
1 Hour 30 Mins
Yield
Serves 8 (serving size: 1 1/2 cups)
Photo: Hector Manuel Sanchez; Styling: Caroline M. Cunningham

How to Make It

Step 1

Preheat oven to 400°F. Lightly coat an aluminum foil-lined baking sheet with cooking spray. Toss together sweet potatoes, olive oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper on the prepared baking sheet. Bake in preheated oven until sweet potatoes are just tender, 20 to 25 minutes, stirring halfway through.

Step 2

Meanwhile, cook bacon, in batches, in a large skillet over medium until crisp, 10 to 12 minutes; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon.

Step 3

Remove potatoes from oven, and set aside. Reduce oven temperature to 350°F.

Step 4

Cook onion in hot drippings over medium until just tender, 2 to 3 minutes. Add spinach, and cook until spinach begins to wilt, about 1 minute. Add bread cubes and crumbled bacon to spinach mixture, stirring to completely incorporate.

Step 5

Whisk together eggs, half-and-half, Parmesan, and remaining 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Stir in bread cube mixture, stirring gently to completely incorporate. Gently stir in roasted potatoes. Lightly coat a 13- x 9-inch baking dish with cooking spray; spoon mixture into prepared dish.

Step 6

Bake at 350°F until golden brown and set in the middle, 45 to 50 minutes. Let stand 10 minutes before serving.

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