Start your day with this tempting treat. Spinach Soufflé and Swiss cheese pair perfectly in this hearty casserole.
- 2 packages (12-oz.) STOUFFER'S Spinach Souffle, defrosted according to pkg. directions
- 8 slices bacon, cooked, drained and crumbled
- 2 cups fresh shredded potatoes
- 1 egg, separated
- 1/2 cup chopped onions
- 1/2 cup shredded Swiss cheese
PREHEAT oven to 350°. Grease a 9-inch pie plate.
COMBINE potatoes and onions in medium bowl. Transfer to prepared pie plate and pat down. Brush with egg white. Bake for 5 to 10 minutes or until set.
COMBINE spinach soufflé, bacon and egg yolk. Pour over potato crust. Sprinkle with cheese.
BAKE for 45 to 50 minutes or until knife inserted near center comes out clean. Season with salt and black ground pepper.
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Needs more potatoes. Will not replace Grits for breakfast. Good for brunch due to time to cook.
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