Ingredients:

  • 12 Large Eggs
  • 1 1/2 cups Whole Milk (or Heavy Cream, if preferred for a richer texture)
  • 1 lb Bacon, cooked until crisp and drained
  • 5 oz fresh Spinach, sautéed and drained of excess water
  • 1 1/2 cups shredded Sharp Cheddar Cheese
  • 1/2 Small Onion (or Shallot), diced
  • 1 Tbsp Butter, for sautéing
  • Salt, to taste
  • Pepper, to taste
  • Garlic Powder, to taste

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish. Cook the bacon until crisp. Drain the bacon on paper towels, reserving 1 tablespoon of the rendered fat or using 1 tablespoon butter.
  2. Sauté the diced onion (or shallot) in the reserved fat/butter until softened (about 3 minutes). Add the 5 oz of fresh spinach and cook until wilted and all excess moisture has evaporated. Set aside to cool slightly.
  3. In a large bowl, whisk the 12 large eggs until frothy. Whisk in the 1 1/2 cups Whole Milk (or Heavy Cream) along with salt, pepper, and garlic powder to taste. Season generously, as eggs absorb a lot of flavor.
  4. Crumble the crispy bacon and add it to the egg mixture, along with the cooked onion/spinach mixture and the 1 1/2 cups shredded cheese. Stir to combine.
  5. Pour the mixture into the prepared baking dish. Bake for 30 minutes, or until the top is golden brown and the custard is set in the center. A knife inserted near the center should come out clean.
  6. Allow the casserole to cool for 5-10 minutes before slicing and serving. This helps the slices hold their structure. This casserole stores well and can be reheated.