Recipe Details
Ingredients
-
½poundbacon
-
1red bell pepper, chopped
-
¼cupminced onion
-
1(10 ounce) packagefrozen chopped spinach, thawed and drained
-
8largeeggs
-
¾cupwhole milk
-
1teaspoongarlic salt
-
¼teaspoonground black pepper
-
½cupshredded Monterey Jack cheese
-
¼cupfinely shredded Asiago cheese
Cooking Directions
-
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
-
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate and drain grease from the skillet. Chop bacon; set aside.
-
Sauté bell pepper and onion in the same skillet over medium-high heat until tender, 5 to 10 minutes. Spread spinach into the bottom of the prepared baking pan; top with bacon and bell pepper mixture.
-
Beat eggs in a bowl with a fork. Add milk, garlic salt, and pepper to eggs and beat until well combined. Pour egg mixture over bacon mixture and sprinkle with Monterey Jack cheese and Asiago cheese.
-
Bake in the preheated oven until a knife inserted into the center comes out clean, 35 to 45 minutes.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe12 | |
Calories181 | |
% Daily Value * | |
Total Fat 15g |
19% |
Saturated Fat 6g |
28% |
Cholesterol 145mg |
48% |
Sodium 432mg |
19% |
Total Carbohydrate 3g |
1% |
Dietary Fiber 1g |
4% |
Total Sugars 2g |
|
Protein 10g |
19% |
Vitamin C 14mg |
16% |
Calcium 120mg |
9% |
Iron 1mg |
7% |
Potassium 219mg |
5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved