Mother’s Day is coming up and this Bacon and Spinach Hash Brown Egg Casserole is the perfect, simple brunch dish that your mom will love. Using hash browns instead of the traditional bread makes it both healthier and easier to put together. You don’t need to remember to soak anything overnight (though you can assemble the night before if you want to). Just throw all of the ingredients together when you roll out of bed and bake!
Boom! Breakfast that everyone will love in no time.
Over the years, I have made thousands of egg casseroles for moms’ events and brunches. This one is my current favorite: smoky bacon, spinach, potatoes instead of bread, and the perfect amount of seasoning. You really can’t go wrong with bacon and eggs, especially when you add in potatoes, spinach, and some cheese!
Your mom will love this version when you pull it hot out of the oven on Mother’s Day or any day. Sure, you could take her out to brunch but why not make brunch yourself? She will love that even more and this is the perfect simple recipe! Add some Easy Drop Biscuits and fresh fruit to round out the meal.
Let’s Make Egg Casserole!
Start by cooking your bacon over low heat in a nonstick skillet. To make this even easier, use bacon bits from your local grocery store and skip the step of cooking the bacon. Just make sure you are buying real bacon and not imitation, which doesn’t taste nearly as good.
While your bacon is cooking, whisk your eggs and milk together. Break up those yolks and whisk until the color is even. Add the spinach, hashbrowns, cheese, and seasonings. Stir it well so everything is evenly distributed.
Don’t forget about your bacon! When it is nice and brown, take it off the heat and immediately use a slotted spoon to remove the bacon from the pan onto a plate lined with a paper towel. Allow to drain and cool slightly before stirring it into your egg mixture.
Pour your egg mixture into an 8×10 baking dish prepped with nonstick spray and bake in your preheated 375 degree oven until it is set in the center. You’ll know it’s done when the center no longer jiggles when you shake the dish slightly. A knife inserted into the center will come out clean. If it looks wet, bake a little longer.
That’s All There Is To It!
When the eggs are fully set, pull your beautiful Bacon and Spinach Hash Brown Egg Casserole from the oven and allow it to cool for 5 minutes on a cooling rack before cutting into squares and serving.
Want to mix it up a bit? Try it with ham instead of bacon. Sauté some onions and garlic in the bacon fat after you cook the bacon, then add that to the eggs along with the bacon. Sub in your favorite cheese or spices. Try using roasted sweet potatoes instead of the hash browns. Mix and match to your heart’s content!
This casserole also makes a great light lunch or dinner when served with a simple salad of mixed greens with a splash of vinaigrette. Add this Lemon Bundt Cake with Lemon Glaze for dessert!
Egg Casserole with Bacon and Spinach
- 8 slices bacon cut into small pieces
- 8 whole large eggs
- 1 cup milk
- 2 cups frozen shredded potatoes
- 1 cup shredded cheddar jack cheese
- 1-1/2 cups frozen spinach
- 1 teaspoon coarse kosher salt
- 1/4 teaspoon black pepper
- Heat the oven to 350 degrees F. Spray an 8×11 baking dish with nonstick cooking spray and set aside.
- Heat a medium nonstick skillet over medium-low heat. Add the bacon pieces and cook until crispy. Remove from the skillet with a slotted spoon and place on a paper towel-lined plate to drain and cool.
- In a large bowl, whisk together the eggs and milk. Add the frozen potatoes, cheese, frozen spinach, salt, and pepper. Add the cooled bacon pieces and mix well. Pour into your prepared baking dish and bake for 35-45 minutes, or until the center is fully set. The edges should be slightly browned and the center should not jiggle at all.
- Remove from the oven and allow to cool for 5 minutes on a cooling rack. Cut into 12 pieces and serve.
- You can also put this together the night before you intend to eat it, refrigerate overnight, and bake in the morning. Note that it may take less time to bake once the potatoes and spinach have thawed overnight in the refrigerator.