This is not your grandma’s breakfast egg casserole. But then again, maybe it is. We don’t know your grandma, but we assume she’s great! This breakfast casserole brings the taste of the holidays (hence the nutmeg), to your breakfast gathering, whether in-person or virtual. The taste of Farmers Hen House eggs layered with crispy bacon, fresh spinach, green onion, hearty mushrooms, and melted gruyere and cheddar cheese will bring all the comfort, not mention food coma, you need for the holidays.
10 Farmers Hen House eggs
1 lb. bacon diced
5 oz. gruyere cheese shredded
5 oz. white cheddar cheese shredded
1/3 cup half and half
6 oz. baby portabella mushrooms, sliced
1 bunch of green onions- white and light green parts sliced for cooking-dark green parts reserved for garnish
3-4 cups of of fresh spinach
1/2 tsp. nutmeg
Salt and pepper
Sour cream for garnish (optional)
Cook bacon in skillet over medium heat until crispy. Set bacon aside. Drain the grease.
Add 1 tbsp. olive oil to the same pan and add in mushrooms, green onions, and a pinch of salt and pepper. Cook until mushrooms are just softened.
Add spinach, nutmeg, and another pinch of salt and pepper to the mushroom and onion mix. Cook until the spinach is just wilted.
Remove from heat. Let sit for two minutes, so liquids will collect at the bottom of the pan. With a spatula, push down on mixture in pan to release more of the liquid. Add the mushrooms, onions and spinach to a a 9×9 (veggies packed in there) or 9×13 (veggies more spread out) casserole dish. Avoid getting too much liquid into the casserole dish.
Add shredded cheese to the casserole dish, combine with mixture and spread out evenly.
In a separate bowl, whisk 10 eggs, heavy cream, and 1/2 tsp. salt until the mix is smooth and creamy.
Pour eggs over mixture in casserole dish.
Bake for 35-40 minutes or until eggs are set and top of casserole is brown.
Garnish with green onions and sour cream.
P.S. You can make this all the night before, cover, and cook in oven in the morning.