Spinach, Bacon & Cheese Egg Casserole

Prep: 20 minutes + overnight | Bake: 60 minutes | Serves: 6


1 tablespoon butter

10 large eggs

2-1/2 cups milk

1 French baguette

1 cup chopped fresh spinach

6 slices of crispy bacon, crumbled

1 teaspoon Kosher salt

1/2 teaspoon black pepper

1 tablespoon Worcestershire sauce

8-oz sharp cheddar cheese, cubed

1/4 cup fresh Italian parsley, minced

1/2 medium onion, diced

2 green onions, diced


Butter a 9x13" baking dish. Cube the baguette (roughly cut is fine), and place it on the bottom of the buttered baking dish. Layer the cheese, spinach, bacon, onions and parsley on top.

In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and Worcestershire. Pour the egg mixture over top of the layers in the casserole dish, and then gently press down on the bread to make sure each piece has been soaked.

Cover the casserole tightly with aluminum foil, and let it sit overnight in the fridge.

The morning of, preheat your oven to 375°F and bake the casserole covered for 45 minutes. Uncover the casserole, and then continue baking for another 15 minutes, or until the cheese has melted and the casserole is bubbly and set.

Let the casserole rest for 15 minutes before cutting and serving. Leftovers reheat well!

Liza Hawkins | (a)Musing Foodie
aMusingFoodie.com | December 2012