This Bacon Spinach Breakfast Casserole with Gruyère is perfect for your next holiday gathering, feeding a crowd, or meal prep for the week.
Ingredients
- Cooking spray
- 8 slices center-cut bacon, chopped
- ½ cup finely diced shallots
- 5-ounce package baby spinach
- 8 ounces shredded Gruyère cheese, 2 cups total (I like Finlandia)
- 12 large eggs
- 1 cup nonfat milk
- ½ teaspoon kosher salt
- Freshly ground black pepper, to taste
Directions
- Preheat oven to 350 degrees F. Spray a 9” x 13” casserole dish with cooking spray and set aside.
- In a large skillet, cook the bacon over medium heat until cooked through. Using a slotted spoon, transfer the bacon to a paper towel lined plate.
- Remove and discard all but 2 tablespoons of the bacon grease then add the shallots.
- Sauté the shallots until fragrant and they start to brown on the edges, about 2 minutes.
- Add half the spinach and toss to mix with the shallots then add the rest and toss again.
- Cook, stirring and tossing for about 3 minutes, until spinach is wilted. Remove the pan from heat and set aside.
- In a large bowl, whisk the eggs.
- Set aside 1 cup of the cheese then add the remainder to the eggs. Add the milk, salt, pepper, cooked spinach mixture and bacon then mix to thoroughly combine.
- Pour egg mixture into the prepared dish then sprinkle remaining cheese evenly over the top.
- Bake for 35 minutes, then move the oven rack to the second slot closest to the top, switch the oven to broil and cook an additional 2-3 minutes, until browned, watching closely to make sure it doesn’t burn.
- Allow to cool for 10 minutes then cut into 8 pieces and serve immediately.
