Egg And Hash Brown Casserole

• 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)
• 1/4 cup no-salt-added chicken stock (such as Swanson)
• 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

1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Increase heat to medium-high. Add onion, mushrooms, and garlic to drippings in pan; saute for 6 minutes. Add potatoes and stock; cook 6 minutes, stirring frequently. Add spinach, basil, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 2 minutes or until spinach wilts. Remove from heat; let stand 10 minutes. Stir in crumbled bacon and cheese. Place mushroom mixture in an 11 x 7-inch broiler-safe glass or ceramic baking dish coated with cooking spray. Cover and refrigerate overnight.
2. Preheat oven to 350u0b0.
3. Uncover dish. Combine remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, milk, and eggs in a medium bowl. Pour egg mixture over mushroom mixture. Bake at 350u0b0 for 28 minutes.
4. Preheat broiler to high; remove dish while broiler preheats. Broil 3 minutes or until top is browned and just set. Let stand 5 minutes.

center, onion, shiitake mushroom, garlic, potatoes, nosalt, baby spinach, fresh basil, kosher salt, freshly ground black pepper, swiss cheese, cooking spray, milk, eggs

Taken from www.myrecipes.com/recipe/egg-hash-brown-casserole (may not work)