Bacon, Spinach, Cheese and Potato Bake Recipe
This is a great, make ahead dish to serve for breakfast, lunch or dinner. I like to serve this with fresh fruit~ Delicious~
- Bacon, Spinach, Cheese and Potato Bake~
- 8 slices bacon, cut into 1/2 inch pieces
- 4 cups frozen O' Brien potatoes, with onions and peppers
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 of a 16 oz package frozen chopped spinach, thawed and squeezed dry
- 6 eggs
- 3/4 cup milk
- 1/2 t garlic-onion seasoning blend
Spray 8-inch square (2-quart) glass baking dish with non-stick cooking spray. Cook bacon in large skillet over medium-high heat until crisp. Remove bacon from skillet; drain on paper towels.
In a large bowl, combine cooked bacon, potatoes and 1 cup of the cheese; toss to mix. Spread half of the potato mixture in sprayed baking dish. Top with spinach and remaining potato mixture.
In same large bowl, beat eggs, milk, and seasoning blend until well blended. Pour over potato mixture. Sprinkle with remaining 1/2 cup cheese. Cover with foil; refrigerate at least 8 hours or overnight.
Heat oven to 350. Bake covered for 45 minutes.
Uncover baking dish; bake uncovered 15-20 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
Health Note: Pumpkin contains carotenoids, plant pigments that color them orange-yellow. Carotenoids are a form of Vitamin A that help with vision.