When you assemble this spinach-and-bacon casserole the night before, you get an easy breakfast main that’s fast, filling and full of tasty flavors that everyone will love waking up to.
Recipe tags: vegetable base, moderate difficulty, breakfast, pork, roast
Ingredients
| Quantity | Ingredient |
|---|---|
| 8 slices | low-sodium bacon, chopped |
| 1 pkg (5oz) | baby spinach |
| 7 cups | cubed day-old sourdough bread (1-inch cubes) |
| 2 cups | shredded sharp (old) Cheddar cheese, divided |
| 4 | green onions, thinly sliced |
| ¼ cup | packed fresh basil |
| 6 | eggs |
| 2 cups | whole milk |
| 1 tbsp | Dijon mustard |
| 1 tbsp | Better Than Bouillon® Seasoned Vegetable Base |
| ½ tsp | black pepper |
Directions
Heat large skillet over medium-low heat. Cook bacon for 8 to 10 minutes or until fat renders, bacon is golden brown and edges are crispy. Drain bacon on a plate lined with paper towel.
Remove and discard all but 2 tbsp fat from skillet. Increase heat to medium-high. Cook spinach for 2 to 3 minutes or until wilted.
Reserve half the bacon for topping casserole. Transfer remaining bacon to large bowl. Add bread cubes, 1 1/2 cups Cheddar, spinach, green onions and basil; toss to combine.
In medium bowl, whisk together eggs, milk, mustard, Seasoned Vegetable Base and pepper. Pour over bread mixture and stir to combine. Let stand for 10 to 15 minutes or until bread has absorbed most of the eggs mixture.
Grease 13 x 9-inch baking dish with cooking spray. Scrape bread mixture into prepared dish. Sprinkle with remaining 1/2 cup Cheddar and reserved bacon.
For overnight make-ahead casserole, cover and refrigerate overnight or up to 24 hours.
Preheat oven to 350°F.
Bake casserole for 50 to 55 minutes or until knife inserted in center comes out clean. Let rest for 10 to 15 minutes.
Tip: If not making overnight, before baking, make sure to let casserole stand for at least 30 minutes or until the bread cubes have absorbed the egg mixture.