Bacon Spinach Breakfast Casserole with Gruyère Cheese
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This Bacon Spinach Breakfast Casserole with Gruyère is perfect for your next holiday gathering, feeding a crowd, or meal prep for the week.
Bacon Spinach Breakfast Casserole
When serving a crowd breakfast, egg casseroles are the way to go! They come together quickly, and the combinations of veggies, meat, and cheese are seemingly endless. This delicious bacon spinach breakfast casserole is perfect for the holidays or if you need a Christmas breakfast casserole idea. The Gruyère cheese (a classic traditional Swiss cheese) takes this savory egg casserole over the top. It pairs beautifully with bacon and spinach and provides a nutty, salty flavor that will make your taste buds sing. For more healthy breakfast casseroles, try this Tex-Mex Breakfast Casserole, this Vegetarian breakfast casserole with spinach and feta, and Veggie, ham, egg and cheese casserole.
What is breakfast casserole made of?
- Bacon: Chop eight slices of bacon
- Shallots: Dice half a cup of shallots.
- Baby Spinach: You’ll cook the spinach with the shallots in bacon grease.
- Cheese: Swap Gruyère with Swiss or fontina.
- Eggs: I used 12 whole eggs, which always taste best, in my opinion, but you can lighten it by swapping some of the eggs for egg whites if you wish.
- Milk: If you don’t have nonfat, 2% milk will work.
How to Make This Bacon Spinach Breakfast Casserole
- Bacon: Cook the bacon over medium heat in a large skillet. With a slotted spoon, transfer the bacon to a paper towel-lined plate, and discard all but two tablespoons of the grease from the pan.
- Veggies: Sauté the shallots in the bacon grease for two minutes, stir in half the spinach, and then add the rest. Cook for a few minutes until the spinach wilts.
- Eggs and Cheese: Whisk the eggs in a large bowl. Add all but one cup of the cheese to the eggs, followed by the milk, salt, pepper, spinach, and bacon. Pour the egg mixture into a greased 9” x 13” dish and sprinkle…
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