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The Ultimate Breakfast Casserole
Ingredients
1
lb
frozen shredded potatoes
1 bag
1
small onion
finely diced
2
tablespoons
garlic
diced, prepared
2/3
cup
Sun Dried Tomatoes in oil
about 4 ounces, sliced Julienne
2
cups
spinach
1/4
cup
premium bacon bits
2
tablespoons
Country Crock Original Spread
3
tablespoons
spicy mustard
1
cup
whole milk
9
each
eggs
large
Salt
Pepper
Instructions
Start by adding butter to a skillet and heat until melted and foaming.
Add onion and garlic and cook for about 5 minutes.
While onions are cooking slice sun dried tomatoes julienne (you can also buy them pre sliced!)
Add tomatoes and spinach and bacon to skillet. Turn heat to low and let spinach wilt (about 5 minutes)
In a large mixing bowl beat 9 eggs.
Add milk and mustard and season with salt and pepper. Wisk until incorporated.
Add Shredded Potatoes and mix well.
Add mixture from skillet and mix well.
Pour into a baking dish sprayed with cooking oil.
Bake at 350 degrees F for 35-45 minutes.
(If refrigerated, you might need longer cook time) Casserole is ready when the eggs are set and top is golden.