I created this breakfast casserole for our recent family brunch…the kids totally approved!
I made it yesterday for a team members birthday, just to have another “test kitchen” opinion…
Thumbs up all around!
Because Bob, our birthday honoree, fell in love with it, I may just rename it “Bob’s Bodacious Breakfast Bake”!
This dish of pure bliss begins with a pound of bacon …
Cook and drain…
refrain from eating…
we will need it in a few…
Cut up the potatoes….
And the onion…
Fry them up in the butter and olive oil with the garlic and seasoning until they are perfect like this!
With a slotted spoon, move them from the skillet into your 9 x13 pan…
Give a few rough chops to the spinach leaves…
Toss the spinach and the mushrooms into the same skillet along with a few TBSP of the bacon grease…
When done, add this to the potatoes and top with 2/3 of the crumbled bacon…
Next top with the cheeses…
Whisk the eggs and the heavy cream…
Pour over the casserole and top with the remaining bacon and green onions…
Cover with foil and bake on 400 degrees for 45 minutes..
uncover and bake an additional 5-7 minutes
until eggs are set and cheese is all melted…
Enjoy!
Bob’s Happy Birthday desk…
its a long story… :))
PrintMom’s Potato, Bacon & Spinach Fritatta Recipe
Ingredients
- 1 lb golden potatoes, diced
- 1 onion, diced
- 8 oz baby Bella mushrooms, sliced
- 6 oz fresh spinach, chopped
- 1 lb bacon, cooked and chopped–save the bacon grease
- 4 cloves garlic, minced
- 3 TBSP butter
- 2 TBSP olive oil
- 1 cup shredded cheddar cheese
- 2 cups Sargento shredded mozzarella & provolone mix cheese
- 10 eggs, beaten
- 1/2 cup heavy cream
- 2 tsp salt
- 1 tsp pepper
Instructions
In a large saucepan, place the 2 TBSP olive oil and the butter over medium high heat.
Add the diced potatoes and onions; turn with spatula until all covered.
Cook, stirring often until the potatoes are brown and soft, about 10 or so minutes adding the salt, pepper and garlic during the last couple of minutes; watch the heat so the potatoes won’t burn.
Spray a 9 x 13 pan with nonstick spray.
Remove the potatoes from the heat and with a slotted spoon, add them to the pan.
In the same frying pan, add a couple TBSP of the bacon grease and then the mushrooms and chopped spinach.
Cook over medium heat until spinach is wilted and mushrooms are a beautiful brown and are soft.
Add this mixture to the potatoes, draining with the slotted spoon.
Top with 2/3 of the chopped bacon and the cheeses.
In a large bowl, whisk the 10 eggs with the heavy cream; pour over veggies.
Top with remaining chopped bacon and chopped green onion.
Preheat oven to 400 degrees. Cover the dish with foil and bake 40-45 minutes. Uncover and bake an additional 5-7 minutes. The eggs should be set and cheese melted.
Enjoy!