Bacon Spinach and Smoked Gouda Breakfast Casserole
Bacon Spinach and Smoked Gouda Breakfast Casserole is one of the best casseroles I’ve ever eaten. No kidding! I’ve always enjoyed breakfast casseroles, ever since the early 1980s when I first tasted one. This lovely casserole includes buttered and toasted French bread cubes, spinach, mushrooms, onions, red bell pepper, bacon, Gouda cheese, eggs and milk. It bakes up to perfection in this great breakfast casserole. It’s a great recipe to have on hand for a holiday breakfast or special occasion brunches, too.
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I never grew up eating breakfast casseroles. My mom used to make a big country-style breakfast every Sunday morning. We ate early, about 8:00 a.m., after our family attended an early church service for as long as I can remember. We had either bacon or sausage, eggs, either sunny-side up or fried, and infrequently scrambled. Most of the time she served grits, though on rare occasions she would make oatmeal. There was always homemade bread. She toasted the bread with butter in the oven, and we spread it with homemade jellies and preserves afterwards. Every now and then she would serve pancakes, French toast or waffles. But she never served breakfast casseroles. For that matter, she rarely made biscuits and I can’t remember her ever baking muffins. She always baked homemade bread instead.
The first time I remember eating a breakfast casserole was early in 1983. I used to meet with about 5 or 6 other moms in our church once a month for a time of fellowship and food. Our small infants and children would play together. All of the young mothers had an opportunity to share stories and experiences. It also meant we had conversation with other adults instead of just children for a few hours. (Boy I really needed that!) When I sampled my first Breakfast Casserole, it was love at first bite.
I was SOOO pleased with how this breakfast casserole turned out. I made Bacon Spinach and Smoked Gouda Breakfast Casserole for our Ladies’ Conference last month. We got iced out from several storms. So, instead of serving it for the ladies on Saturday, it ended up on the breakfast menu for our whole church the next Sunday. This casserole was the first one cleaned out that morning. Everyone loved it. You’ll understand why if you make up one for your family.
If you’re on the lookout for a fabulous breakfast casserole for Easter, Mothers’ Day or Fathers’ Day, Christmas breakfast, or any other special day, then look no farther than Bacon Spinach and Smoked Gouda Breakfast Casserole. You will have a treat for breakfast that your whole family will enjoy.
Bacon Spinach and Smoked Gouda Breakfast Casserole has wonderful, savory flavors.
This is a great breakfast casserole for holiday breakfasts.
Spinach, mushrooms, red bell peppers, bacon and French bread cubes add texture. Gouda cheese, milk and eggs make this a souffle-style breakfast that everyone loves!
Here’s what I did.
I used these ingredients.
Slice French bread into one-inch slices. Place on a large cookie sheet.
Bake at 350 for about 5 minutes. Remove from oven and spread butter over top of each slice.
Cut French bread into cubes and set aside.
Fry bacon in a large skillet. Remove to paper towels to drain. Once cool, break bacon up into small pieces. Remove all but about 1/4 cup bacon grease. Add onions, bell peppers and mushrooms. Saute about 5 minutes until veggies soften.
Add a couple of handfuls of spinach and stir so that bacon grease coats the spinach.
Continue adding spinach until all the spinach is added and saute until wilted – a minute or two.
Remove from heat. Add bacon, bread cubes, salt and pepper.
Stir ingredients to combine.
Spray a 9×13″ glass baking dish with cooking spray. Add bread mixture to prepared baking dish.
Sprinkle with part of the gouda cheese.
Whisk eggs and milk. Pour evenly over top of casserole dish.
Sprinkle with remaining cheese. Cover and refrigerate over night. Bake at 350 about 45 minutes to an hour or until cheese is melted and casserole is hot and bubbly.
Garnish with fresh parsley, if desired.
Bacon Spinach and Smoked Gouda Breakfast Casserole is so amazing you will clean your plate in no time.
Serve Bacon Spinach and Smoked Gouda Breakfast Casserole with fruit and muffins for a delicious country breakfast.
This is the best breakfast casserole ever!
Here’s the recipe.
BACON SPINACH AND SMOKED GOUDA BREAKFAST CASSEROLE
(My own concoction)
Bacon Spinach and Smoked Gouda Breakfast Casserole
Equipment
- 1 large skillet
- 1 spatula
- 1 cookie sheet
- 1 sharp bread knife to slice French bread
- 1 9x13" glass baking dish
- measuring cups
- measuring spoons
- 1 mixing bowl
- 1 whisk
Ingredients
- 6 slices thick-cut hickory smoked bacon
- 10 slices French bread cut in 1-inch thickness
- 2 tbsp. butter to spread on the French bread
- 1 medium onion diced
- 1/2 cup red bell pepper diced
- 8 oz. mushrooms sliced
- 5 oz. fresh baby spinach leaves
- 8 large eggs
- 3 cups 2% milk
- 3/4 tsp. salt
- 1/2 tsp. ground black pepper or more to taste
- 2 cups Gouda cheese shredded
Instructions
- Fry bacon in skillet until done.
- Remove to paper towels to drain.
- When bacon is cool, break into small pieces; set aside.
- Meanwhile, preheat oven to 350°.
- Slice French bread into one-inch slices.
- Lay bread slices on a cookie sheet.
- Bake at 350° for 5 minutes.
- Spread with butter and cut bread up into cubes. Set aside.
- Drain all but 1/4 cup bacon grease.
- Add mushrooms, onions and peppers and sauté a few minutes until veggies soften—about 5 minutes.
- Add a handful or two of the spinach on top of the mushroom mixture and stir so the bacon grease coats the spinach.
- As spinach cooks down and wilts, add more spinach until all of the spinach has been added.
- This will only take a minute or two.
- Remove from heat.
- Stir in bread cubes, bacon pieces, salt and pepper and stir well to combine.
- Spray a 9x13” glass baking dish with cooking spray.
- Spread bacon mixture into prepared baking dish.
- Sprinkle one cup of cheese over top of bacon mixture.
- Combine eggs and milk in mixing bowl and whisk.
- Pour over top of casserole.
- Sprinkle remaining cup of cheese over top.
- Cover and refrigerate overnight.
- Bake at 350° for 45 minutes to an hour, uncovered, until cheese is melted and mixture is bubbly.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
- 6 slices Wright’s thick-cut hickory smoked bacon
- 10 slices French bread, cut in 1-inch thickness
- butter (to spread on the French bread)
- 1 medium onion, diced
- ½ cup diced red bell pepper
- 8-oz. sliced mushrooms
- 5-oz. fresh baby spinach leaves
- 8 eggs
- 3 cups milk
- ¾ tsp. salt
- ½ tsp. pepper, or more to taste
- 2 cups Dutch Garden Gouda cheese, shredded
- Fry bacon in skillet until done.
- Remove to paper towels to drain.
- When bacon is cool, break into small pieces; set aside.
- Meanwhile, preheat oven to 350°.
- Slice French bread into one-inch slices.
- Lay bread slices on a cookie sheet.
- Bake at 350° for 5 minutes.
- Spread with butter and cut bread up into cubes. Set aside.
- Drain all but 1/4 cup bacon grease.
- Add mushrooms, onions and peppers and sauté a few minutes until veggies soften—about 5 minutes.
- Add a handful or two of the spinach on top of the mushroom mixture and stir so the bacon grease coats the spinach.
- As spinach cooks down and wilts, add more spinach until all of the spinach has been added.
- This will only take a minute or two.
- Remove from heat.
- Stir in bread cubes, bacon pieces, salt and pepper and stir well to combine.
- Spray a 9×13” glass baking dish with cooking spray.
- Spread bacon mixture into prepared baking dish.
- Sprinkle one cup of cheese over top of bacon mixture.
- Combine eggs and milk.
- Pour over top of casserole.
- Sprinkle remaining cup of cheese over top.
- Cover and refrigerate overnight.
- Bake at 350° for 45 minutes to an hour, uncovered, until cheese is melted and mixture is bubbly.
Every bite of Bacon Spinach and Smoked Gouda Breakfast Casserole is so mouthwatering you will probably want more than one piece.
We love serving breakfast casseroles for the holidays and this one is something special.
You may also enjoy these delicious recipes!
Sausage and Gravy Breakfast Casserole
Bacon Spinach and Smoked Gouda Breakfast Casserole
Equipment
- 1 large skillet
- 1 spatula
- 1 cookie sheet
- 1 sharp bread knife to slice French bread
- 1 9×13" glass baking dish
- measuring cups
- measuring spoons
- 1 mixing bowl
- 1 whisk
Ingredients
- 6 slices thick-cut hickory smoked bacon
- 10 slices French bread cut in 1-inch thickness
- 2 tbsp. butter to spread on the French bread
- 1 medium onion diced
- 1/2 cup red bell pepper diced
- 8 oz. mushrooms sliced
- 5 oz. fresh baby spinach leaves
- 8 large eggs
- 3 cups 2% milk
- 3/4 tsp. salt
- 1/2 tsp. ground black pepper or more to taste
- 2 cups Gouda cheese shredded
Instructions
- Fry bacon in skillet until done.
- Remove to paper towels to drain.
- When bacon is cool, break into small pieces; set aside.
- Meanwhile, preheat oven to 350°.
- Slice French bread into one-inch slices.
- Lay bread slices on a cookie sheet.
- Bake at 350° for 5 minutes.
- Spread with butter and cut bread up into cubes. Set aside.
- Drain all but 1/4 cup bacon grease.
- Add mushrooms, onions and peppers and sauté a few minutes until veggies soften—about 5 minutes.
- Add a handful or two of the spinach on top of the mushroom mixture and stir so the bacon grease coats the spinach.
- As spinach cooks down and wilts, add more spinach until all of the spinach has been added.
- This will only take a minute or two.
- Remove from heat.
- Stir in bread cubes, bacon pieces, salt and pepper and stir well to combine.
- Spray a 9×13” glass baking dish with cooking spray.
- Spread bacon mixture into prepared baking dish.
- Sprinkle one cup of cheese over top of bacon mixture.
- Combine eggs and milk in mixing bowl and whisk.
- Pour over top of casserole.
- Sprinkle remaining cup of cheese over top.
- Cover and refrigerate overnight.
- Bake at 350° for 45 minutes to an hour, uncovered, until cheese is melted and mixture is bubbly.
7 Comments
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NancyC
March 25, 2015 at 6:11 pm
Looks like such a delicious dish!
Teresa
March 25, 2015 at 8:27 pm
Thanks Nancy, it was really delicious.
Tamara Leigh
March 25, 2015 at 2:43 pm
You had me at bacon…and spinach…and gouda 🙂
Teresa
March 25, 2015 at 2:50 pm
Thanks so much. I think you’re gang would love this for Easter or Father’s Day breakfast, Tamara. It’s soooo delicious!