Egg and Hash Brown Casserole

Ingredients

• 5 cups baby spinach fresh
• 0.5 teaspoon pepper black divided freshly ground
• 0.3 cup chicken stock see (such as Swanson)
• 6 large eggs lightly beaten
• 2 tablespoons basil fresh thinly sliced
• 3  garlic clove minced
• 2 cups hash browns shredded (such as Simply Potatoes)
• 0.5 teaspoon kosher salt divided
• 0.5 cup milk 1% low-fat
• 3 ounces swiss cheese finely chopped reduced-fat
• 1.5 cups onion chopped
• 8 ounces mushroom caps sliced
• 8 slices bacon 

Equipment

• bowl
• frying pan
• oven
• baking pan
• broiler

Directions

1. Cook bacon in a large nonstick skillet over medium heat until crisp.
2. Remove bacon from pan; crumble. Increase heat to medium-high.
3. Add onion, mushrooms, and garlic to drippings in pan; saut for 6 minutes.
4. Add potatoes and stock; cook 6 minutes, stirring frequently.
5. Add spinach, basil, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 2 minutes or until spinach wilts.
6. Remove from heat; let stand 10 minutes. Stir in crumbled bacon and cheese.
7. Place mushroom mixture in an 11 x 7-inch broiler-safe glass or ceramic baking dish coated with cooking spray. Cover and refrigerate overnight.
8. Preheat oven to 35
9. Uncover dish.
10. Combine remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, milk, and eggs in a medium bowl.
11. Pour egg mixture over mushroom mixture.
12. Bake at 350 for 28 minutes.
13. Preheat broiler to high; remove dish while broiler preheats. Broil 3 minutes or until top is browned and just set.
14. Let stand 5 minutes.