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Spinach, Bacon and Mushroom Casserole
breakfast brunch

Spinach, Bacon and Mushroom Casserole

(Not rated yet )
This hearty one-dish brunch entree features bacon, mushrooms, spinach, tomatoes, eggs and Swiss cheese. Photo credit: Monet Moutrie from Anecdotes & Applecores.
  • 15m

    prep time

  • 1h 10m

    Cook Time

  • 307

    Calories

  • 13

    Ingredients

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Ingredients

12

Servings

  • 8 slices bacon, cut into 1/2-inch pieces
  • 8 ounces mushrooms, thinly sliced
  • 1 medium onion, chopped
  • 1 loaf (16 ounces) Italian bread, cut into 18 (1/2-inch thick) slices
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/2 cup grated Parmesan cheese
  • 8 eggs
  • 2 1/2 cups milk
  • 2 teaspoons McCormick® Perfect Pinch® Italian Seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon McCormick® Black Pepper, Ground
  • 1 1/2 cups shredded Swiss cheese
  • 2 plum tomatoes, thinly sliced

Instructions

  • 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 (per Serving)

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