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