Eggs Florentine Breakfast Casserole
Prep: 20 minutes plus chilling and standing
Bake: 35 minutes • Serves: 8
8 slices thick-cut bacon, chopped
1 package (10 ounces) chopped frozen spinach, thawed and squeezed dry
1 cup Kraft Natural finely shredded Parmesan cheese
1 cup shredded Swiss cheese
1 package (12 ounces) brioche-style butter rolls, cubed
8 large eggs
1-1/2 cups whole milk
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
Chopped fresh chives for garnish (optional)
1. Spray 13 x 9-inch baking dish with cooking spray. In large skillet, cook bacon over medium-high heat 8 minutes or until crisp, stirring frequently; transfer to paper towel-lined plate.
2. In large bowl, toss spinach, 1/2 cup each Parmesan and Swiss cheese, and bacon. Spread rolls in prepared dish; top with spinach mixture. In same large bowl, whisk eggs, milk, mustard, salt and pepper; pour over roll mixture. Press down with back of large spoon to submerge rolls; cover and refrigerate at least 8 hours or overnight.
3. Let casserole stand 30 minutes at room temperature; preheat oven to 350°. Sprinkle remaining 1/2 cup each Parmesan and Swiss cheese over casserole; bake, uncovered, 35 minutes or until internal temperature reaches 160°, and top is golden brown and slightly puffed.
4. Cut casserole into 8 squares; serve garnished with chives, if desired. Makes about 8 cups.
Approximate nutritional values per serving (1 cup):
349 Calories, 17g Fat (8g Saturated), 219mg Cholesterol, 818mg Sodium,
26g Carbohydrates, 1g Fiber, 8g Sugars, 8g Added Sugars, 23g Protein
Dietitian’s Dish Tip:
Eggs not only make your spring celebrations unforgettable, but they’re also an exceptionally versatile protein that helps keep you fuller longer, resulting in less calorie intake throughout the day.
