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.

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
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Combine eggs, milk, melted butter, onion, parsley, Worcesteshire sauce, salt, thyme, and nutmeg and garlic powder. Beat well with a hand mixer.
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In a large mixing bowl, stir together spinach, cooked rice, cheeses, and bacon.
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Pour the egg mixture into the spinach mixture and stir until well combined.
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At this point you can cover and refrigerate overnight or finish the recipe.
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Pour mixture into a square casserole dish and bake at 325 for 1 hour.