Cheesy Spinach and Bacon Breakfast Squares

Cheesy Spinach and Bacon Breakfast Squares

Does breakfast planning fall through the cracks when you’re getting ready for company? I usually thaw a package of English muffins (anyone else hoard them when they are BOGO?) and make sure we have some eggs ready for guests to prepare to their liking. Oh, and I usually have a bowl full of bananas at varied levels of ripeness. Until now. When trying to plan a breakfast for Thanksgiving day, I couldn’t come up with something that checked all of my boxes. I wanted something I could make the night before, wasn’t too heavy, and didn’t result in a sink full of dishes. Cheesy Spinach and Bacon Breakfast Squares fit the bill.

This is a recipe my mom/intern and I adapted from an appetizer recipe from an old friend (you know who you are!). But with eggs, cheese, and the addition of bacon, this gem naturally became a breakfast. I’ll save you the rambling about how versatile this recipe is so we can concentrate on how easy it is to make ahead. You can make the whole shebang the day before and refrigerate overnight. If you are not a leftover-lover, you can prep the night before and bake it in the morning. Or you can make them weeks ahead of time and freeze them. But no matter how you slice (or prep) it, the key words here are easy and bacon.
So make your holiday entertaining a little bit easier this season. Get breakfast prep out of the way ahead of time. And with all the time you save you can call me and we can go on and on about the versatility and deliciousness of Cheesy Spinach and Bacon Breakfast Squares. Maybe we can even talk about other applications of the phrase leftover-lover. Either way, I’m always up for a good food chat.


Cheeesy Spinach and Bacon Breakfast Squares Pin

Cheesy Spinach and Bacon Breakfast Squares will check all of your enternaining boxes - make ahead, healthy/delicious, bacon. Check, check, and check!

  • 4 eggs, beaten
  • 3/4 c milk
  • 6 T melted butter
  • 1/2 c finely chopped onion
  • 1.5 T parsley
  • 1 t Worcestershire sauce
  • 1 1/2 t salt
  • 1/2 t thyme
  • 1/2 t nutmeg
  • 1/2 t garlic powder
  • 2 10 oz packages frozen chopped spinach, cooked and drained well
  • 2 c cooked rice
  • 2 c shredded cheese (I used 1 c parm and 1 c cheddar)
  • 8-10 strips bacon, cooked and crumbled
  1. Combine eggs, milk, melted butter, onion, parsley, Worcesteshire sauce, salt, thyme, and nutmeg and garlic powder. Beat well with a hand mixer.

  2. In a  large mixing bowl, stir together spinach, cooked rice, cheeses, and bacon.

  3. Pour the egg mixture into the spinach mixture and stir until well combined. 

  4. At this point you can cover and refrigerate overnight or finish the recipe. 

  5. Pour mixture into a square casserole dish and bake at 325 for 1 hour.



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