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Spinach, Bacon and Mushroom Casserole

This hearty one-dish brunch entree features bacon, mushrooms, spinach, tomatoes, eggs and Swiss cheese. Photo credit: Monet Moutrie from Anecdotes & Applecores.

Ingredients
Serves: 12
Directions
15 mins Prep time 1 hrs 10 mins Cook time
15 mins Prep time
1 hrs 10 mins Cook time
  • Cook bacon in large skillet on medium heat until crisp. Remove bacon. Set aside. Remove all but 2 tablespoons drippings from skillet. Add mushrooms and onion to skillet; cook and stir 6 to 8 minutes or until onion is tender and liquid has evaporated.

  • Arrange 1/2 of the bread slices in single layer in 13x9-inch baking dish. Top with spinach, mushroom mixture, bacon and Parmesan cheese. Layer with remaining bread slices.

  • Beat eggs in large bowl with wire whisk. Add milk, Italian seasoning, salt and pepper; mix well. Gradually pour into baking dish. Top with tomato slices. Sprinkle with Swiss cheese. Sprinkle lightly with additional Italian seasoning, if desired. Cover with plastic wrap. Refrigerate least 1 hour or overnight. (If refrigerated overnight, let strata stand at room temperature 1 hour before baking.)

  • Preheat oven to 325°F. Bake 55 to 60 minutes or until center of casserole is set and top is lightly browned. Let stand 10 minutes before serving.

Nutrition information

(Amount per serving)

  • Calories: 307Cholesterol: 154mg
  • Sodium: 669mgProtein: 18g
  • Total Fat: 15gFiber: 2g
  • Carbohydrate: 25g

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