Eggs & Hashbrown Casserole - ScubaDiet.com - Recipes & more

Name: Eggs & Hashbrown Casserole - ScubaDiet.com - Recipes & more
Ingredients: 8 center-cut bacon slices; 1 1/2 cups chopped onion; 8 ounces sliced shiitake mushroom caps; 3 garlic cloves, minced; 2 cups shredded hash brown potatoes (such as Simply Potatoes; certified gluten-free if necessary); 1/4 cup no-salt-added chicken stock (such as Swanson; certified gluten-free if necessary); 5 cups fresh baby spinach; 2 tablespoons thinly sliced fresh basil; 1/2 teaspoon kosher salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 3 ounces reduced-fat Swiss cheese, finely chopped; Cooking spray; 1/2 cup 1% low-fat milk; 6 large eggs, lightly beaten

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This dish combines an omelet stuffed with spinach, Swiss cheese, and mushrooms with a hearty side of bacon and hash browns all in one casserole pan!

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.scubadiet.com.

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Ingredients

8 center-cut bacon slices
1 1/2 cups chopped onion
8 ounces sliced shiitake mushroom caps
3 garlic cloves, minced
2 cups shredded hash brown potatoes (such as Simply Potatoes; certified gluten-free if necessary)
1/4 cup no-salt-added chicken stock (such as Swanson; certified gluten-free if necessary)
5 cups fresh baby spinach
2 tablespoons thinly sliced fresh basil
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
3 ounces reduced-fat Swiss cheese, finely chopped
Cooking spray
1/2 cup 1% low-fat milk
6 large eggs, lightly beaten