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Egg & Hash Brown Casserole Recipe

   
 

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     Egg & Hash Brown Casserole

Category   Breakfast - Brunch
Sub Category   None
Servings   6

Ingredients
8 center-cut bacon slices
1.5 c chopped onion
8 oz sliced shiitake mushroom caps
3 garlic cloves, minced
2 c shredded hash brown potatoes
1/4 c no-salt added chicken stock
5 c fresh baby spinach
2 Tbsp thinly sliced fresh basil
1/2 tsp kosher salt, divided
 
1/2 tsp freshly ground black pepper, divided
3 oz reduced-fat swiss cheese, finely chopped
cooking spray
1/2 c 1% milk
6 large eggs, lightly beaten

Instructions
Cook bacon in a large non-stick skillet over medium heat until crisp. Remove bacon from pan; crumble. Increase heat to medium-high. Add onions, mushrooms and garlic to drippings in pan; saute for 6 minutes. Add potatoes and stock; cook 6 minutes, stirring frequently. Add spinach, basil, 1/4 tsp salt, 1/4 tsp pepper; cook 2 minutes or until spinach wilts. Remove from heat; let stand 10 minutes. Stir in crumbled bacon and cheese. Place mixture in an 11x7 broiler safe glass or ceramic baking dish coated with cooking spray. Cover and refrigerate overnight.
Preheat oven to 350.
Uncover dish. Combine remaining salt, 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.
Serving Suggestions
Serve with hot sauce to top.


Originally Submitted
2/22/2013





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