Egg and Hash Brown Casserole

Here's another casserole that I tried for our Christmas morning breakfast. It was gone in a flash! This dish will need to be refrigerated overnight, so plan ahead.

serves 6 ( 6 points +)

• 8 center cut bacon slices
• 2 c. chopped onion
• 3 garlic cloves, minced
• 2 c. shredded hash brown potatoes
• 1/4 c. fat-free chicken broth
• 5 c. fresh baby spinach
• basil to taste
• salt and pepper to taste
• 3 oz. reduced fat Swiss cheese, shredded
• 1/2 c. skim milk
• 6 eggs, lightly beaten

Cook bacon in a large cast iron or nonstick skillet until crisp, Remove bacon from pan and crumble.
Increase heat to medium-high. Add onion to the pan and saute for 6 minutes. Add garlic and cook 1 minute. Add potatoes and broth; cook 6 minutes, stirring frequently.Add spinach, basil, salt and pepper. Cook until spinach wilts. Remove from heat and let stand 10 minutes. Stir in crumbled bacon and cheese. Place mixture in an 11 x 7 inch pan coated with nonstick spray. Cover and refrigerate overnight.

Preheat oven and uncover dish. Top eggs and milk with salt and pepper to taste. Pour egg mixture over mixture in baking dish. Bake at 350 for 28 minutes. Remove pan and preheat broiler to high; Broil 3 minutes or until top is browned and eggs are just set. Let stand 5 minutes.

adapted from "Cooking Light"