Remember the epic pizza farm proposal in June? Well, the lovebirds couldn’t wait to tie the knot and were married last weekend. The wedding was simple, classy, and did I mention the reception was at a boxing gym?! So cool! As expected, it was nothing short of an amazing time. I’ve never seen a couple radiate so much love, and their happiness and excitement was contagious throughout the entire night.
The day after the wedding, a group of us decided to get together for brunch. What’s better than brunch after a night of celebrating and dancing? Absolutely nothing. Besides sleeping in. But luck had it that I woke up at 7 and had no chance of falling back asleep. I took advantage of the morning to do some fun breakfast cooking for the group.
I also wanted to take advantage of the 4 paper sacks of potatoes I have sitting in my cupboard from my CSA so I decided on a breakfast casserole made with shredded potatoes. Of course you could also use frozen hash browns. No one’s judging. So what else is going on in this casserole? Well for one, uber tasty fontina cheese. Also a star ingredient – bacon! You could also use sausage, but I loved the smoky flavor that the bacon added. The spinach gave the casserole a minor nutritional boost, which I thought we could all use taking full advantage of the open bar the night before. Together the different components came together to make a crowd-pleasing, comforting, delicious weekend brunch!
Fontina, Bacon, and Spinach Breakfast Casserole
1 (12 oz) package bacon
4 cups hashbrowns, frozen, or shredded potatoes
1 cup milk
2 cups fontina cheese
4 cups spinach
1/2 tsp kosher salt
pepper, to taste
Preheat oven to 350 degrees F. Lightly spray 9×13″ baking dish with cooking spray.
Cook bacon in frying pan over medium-high heat. While bacon is cooking, prepare potatoes if shredding by hand.
When bacon is done (crisp but not burnt), remove from pan and let cool on plate with paper towels. Once cooled, roughly chop into bite-size pieces. In same pan with 1 tbsp of the bacon grease, heat over medium heat and add spinach. Cook until wilted.
In a large bowl add eggs and milk and lightly whisk. Add the cheese, potatoes, spinach, bacon, salt, and pepper. Stir well. Pour into prepared casserole dish and bake in preheated oven for 40-45 minutes, or until golden brown and cooked through. Let stand for 10 minutes before cutting. Enjoy!