Cheesy Bacon Spinach Breakfast Casserole

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A flavorful make-ahead breakfast casserole, perfect for a holiday morning or hosting overnight guests!

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 486

Author Kim

Ingredients

6 ounces Kraft Stove Top stuffing mix (I used herb flavored)
8 ounces bacon (I use nitrate free turkey bacon)
¼ cup chopped onion
9-12 oz frozen chopped spinach, thawed and squeezed dry
1 cup Kraft Colby & Monterey Jack cheese shredded (I used a little less than 1/2 of an 8 oz. package)
1½ cups half-and-half other milks would probably work (I used 1 cup half-and-half and 1/2 cup almond milk)
3 eggs
2 tablespoons Kraft Parmesan cheese grated

Instructions

Preheat oven to 400 degrees F. and prepare a 9 x 13 dish with a natural cooking spray.
In a large skillet, cook chopped bacon and onions until bacon is of desired doneness. Drain excess grease from pan, as needed.
Meanwhile, prepare stuffing mix according to package instructions and set aside. (I did not use the butter)
Add the prepared stuffing and the spinach to the skillet with the bacon and mix together until thoroughly combined. Transfer to a 9 x 13 baking dish and sprinkle with Monterey Jack cheese.
In a small bowl, whisk together the half-and-half and/or milk and eggs. Pour evenly over stuffing/bacon/spinach mixture.
Bake at 400 degrees F. for about 35 minutes. Sprinkle with Parmesan cheese and bake an additional 5 minutes and until set.
Allow casserole to cool for about 5 minutes before serving.

Notes

*Instructions are geared toward making baking this immediately. For the make-ahead option, simply prepare the casserole and store, covered, in the fridge for up to 24 hours. When you're about ready to eat, uncover casserole and pop it in the oven for about 50-60 minutes, as cooking time will need to be increased some.

Nutrition