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Spinach, Bacon and Mushroom Casserole

Prep Time: 15 minutes

Cook Time: 1 hour 10 minutes

Servings: 12

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

Ingredients

  8 slices bacon, cut into 1/2-inch pieces

  8 oz mushrooms, thinly sliced

  1 onion, chopped

  1 loaf Italian bread, cut into 18 (1/2-inch thick) slices

  1 package spinach

  1/2 cup grated Parmesan cheese

  8 eggs

  2 1/2 cups milk

  2 tsp McCormick® Perfect Pinch Italian Seasoning

  1/2 tsp salt

  1/2 tsp McCormick® Black Pepper Ground

  1 1/2 cups shredded Swiss cheese

  2 plum tomatoes, thinly sliced

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Directions

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.


Nutritional Information:

Calories 307

Total Fat 15g 

Cholesterol 154mg 

Sodium 669mg 

Total Carbohydrate 25g 

Dietary Fiber 2g 

Protein 18g