Rating: 4 stars
27 Ratings
  • 1 star values: 1
  • 2 star values: 2
  • 3 star values: 6
  • 4 star values: 5
  • 5 star values: 13

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.

David Bonom
Recipe by Cooking Light December 2012

Gallery

Credit: Johnny Miller; Styling: Heather Chontos

Recipe Summary

hands-on:
35 mins
total:
9 hrs 10 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat oven to 350°.

  • 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.

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

Nutrition Facts

238 calories; fat 9.5g; saturated fat 4.3g; mono fat 2.7g; poly fat 0.9g; protein 16.9g; carbohydrates 21.3g; fiber 2.8g; cholesterol 199mg; iron 2mg; sodium 618mg; calcium 188mg.
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