Cheesy Bacon Spinach Breakfast Casserole
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
- 3 eggs
- 1 package (6 ounces) kraft stove top stuffing mix (i used he
- 1 package (8 ounces) bacon (i use nitrate free turkey bacon)
- 1/4 up chopped onion
- 1 package (9-12 ounces) frozen chopped spinach thawed and squeezed dry
- 1/2 package kraft colby & monterey jack cheese shredded (i used a little less than 1/2 of an 8 oz. package)
- 1 1/2 cups half-and-half (other milks would probably work) (i
- 2 tablespoons kraft parmesan cheese grated
- Carbohydrate 2.933875 g
- Cholesterol 2.45 mg
- Fat 0.539 g
- Fiber 0 g
- Protein 2.027375 g
- Saturated Fat 0.33565 g
- Serving Size 1 1 Serving (61g)
- Sodium 64.3125 mg
- Sugar 2.933875 g
- Trans Fat 0.0275625 g
- Calories 24 calories
Preheat oven to 400 degrees F. and prepare a 9 x 13 dish with a natural cooking spray.In a large skillet, cook chopped bacon and onions until bacon is of desired doneness. Drain excess grease from pan, as needed.Meanwhile, prepare stuffing mix according to package instructions and set aside. (I did not use the butter)Add the prepared stuffing and the spinach to the skillet with the bacon and mix together until thoroughly combined. Transfer to a 9 x 13 baking dish and sprinkle with Monterey Jack cheese.In a small bowl, whisk together the half-and-half and/or milk and eggs. Pour evenly over stuffing/bacon/spinach mixture.Bake at 400 degrees F. for about 35 minutes. Sprinkle with Parmesan cheese and bake an additional 5 minutes and until set.Allow casserole to cool for about 5 minutes before serving.
