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Monday, March 4, 2013

Egg and Hash Brown Casserole with Spinach and Mushrooms

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I've told you guys how my brother-in-law Nate isn't a big fan of dessert. (Although, if we're being honest, he's come to the dark side...he just doesn't like admitting it!) The way to his heart is egg casserole. Nate claims he had never had egg casserole until he met our family. For us, it's a common breakfast...both on holidays, and whenever all of us are together, since it serves so many.

When I saw that Alexia sold hashed browns, I knew I wanted to use them in an egg dish...and I also knew I'd better share with Nate! Not only does Nate love egg casserole, but he also loves potatoes. Being married to a potato-hater means he doesn't get them all that often, so we try to hook him up when we can! 
I adapted a Cooking Light recipe, which took the best parts of breakfast--eggs, hashed browns, and bacon, and mixed them all up along with cheese, spinach, and mushrooms in a baked egg dish. Like most egg dishes, the majority of the work is done the night before, and you can easily swap in your favorite vegetables or sausage in place of bacon. I loved that the Alexia hashed browns come pre-seasoned with salt, pepper, onion, and garlic, boosting the overall flavor of the dish with no extra work on your part!
Needless to say, this got rave reviews from Nate (and Ryan and I!). Julia doesn't know what she's missing out on when it comes to potatoes...but as Nate proclaimed yesterday, "More for me!!!". 

One Year Ago: Braided Garlic Herb Bread
Two Years Ago: Chocolate Peanut Butter Chip Cookies
Three Years Ago: Golden Grahams S'mores Bars

Egg and Hash Brown Casserole with Spinach and Mushrooms
adapted from Cooking Light December 2012
*serves 6

-8 slices bacon
-1 onion, chopped
-8 oz button mushrooms, sliced
-3 garlic cloves, minced
-2 cups Alexia shredded hashed browns
-1/4 cup chicken broth
-5 cups fresh spinach
-salt and pepper
-3/4 cup shredded cheddar cheese
-cooking spray
-1/2 cup milk
-6 large eggs, lightly beaten

1. In a large nonstick skillet over medium high, cook bacon until crisp. Remove from pan, crumble, and set aside.
2. Increase heat to medium-high. Add onions, mushrooms, and garlic to drippings in the pan and saute until onions are translucent. Add potatoes and chicken broth, stirring frequently, and cook for 6 minutes. Add spinach and season with salt and pepper. Cook until spinach wilts. Stir bacon into potato mixture.
3. Spread mixture into a greased 11 x 7 inch pan. Sprinkle cheese over potato mixture. Cover and refrigerate overnight.
4. The next morning, preheat oven to 350F. Uncover dish. In a medium bowl, whisk milk, eggs, 1/4 tsp salt, and 1/4 tsp pepper. Pour egg mixture over potatoes and cheese. Bake for 30 minutes or until eggs are mostly set. Broil for 3 minutes or until top is browned and just set. Allow to stand for 5 minutes before slicing.

This post is sponsored by Alexia Foods as part of their Tastemaker Ambassador program. However, all opinions are my own! Don't forget to sign up to be a Tastemaker and earn points to cash in for coupons and prizes!