Egg & Hashbrown Casserole 

Ingredients

• 8 center-cut bacon slices
• 1 1/2 cups chopped onion
• 8 ounces sliced shiitake mushroom caps
• 3 garlic cloves, minced
• 2 cups shredded hash brown potatoes (such as Simply Potatoes; certified gluten-free if necessary)
• 1/4 cup no-salt-added chicken stock (such as Swanson; certified gluten-free if necessary)
• 5 cups fresh baby spinach
• 2 tablespoons thinly sliced fresh basil
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 3 ounces reduced-fat Swiss cheese, finely chopped
• Cooking spray
• 1/2 cup 1% low-fat milk
• 6 large eggs, lightly beaten

Directions

Preheat oven to 350°F.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Increase heat to medium-high. Add onion, mushrooms, and garlic to drippings in pan; sauté for 6 minutes.

Add potatoes and stock; cook 6 minutes, stirring frequently. Add spinach, basil, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 2 minutes or until spinach wilts. Remove from heat; let stand 10 minutes. Stir in crumbled bacon and cheese. Place mushroom mixture in an 11 x 7-inch broiler-safe glass or ceramic baking dish coated with cooking spray.

Combine remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, milk, and eggs in a medium bowl. Pour egg mixture over mushroom mixture. Bake at 350° for 28 minutes.

Preheat broiler to high; remove dish while broiler preheats. Broil 3 minutes or until top is browned and just set. Let stand 5 minutes.

Nutrition Information

Serves: 6|  Serving Size: 1/6 of dish

Per serving: Calories: 235; Total Fat: 12g; Saturated Fat: 4g; Monounsaturated Fat: 2g; Cholesterol: 210mg; Sodium: 466mg; Carbohydrate: 16g; Dietary Fiber: 4g; Sugar: 4g; Protein: 21g

Nutrition Bonus: Potassium: 747mg; Iron: 23%; Vitamin A: 145%; Vitamin C: 47%; Calcium: 30%