Egg Casserole

This is actually a New Years Day tradition of mine because you can put it all together the night before and then just throw it in the oven the morning after (perfect after having a bit too much champagne the night before). I made it for church this morning and it was a hit.

  • 1 Package (10 oz) frozen chopped spinach, thawed
  • 4 large croissants
  • 6 eggs
  • 1 1/2 cups low-fat 1% (or other type) milk
  • 1/4 teaspoon nutmeg (optional)
  • 1/4 teaspoon pepper
  • 6 oz grated Monterey Jack or Cheddar cheese
  • Four strips of bacon, chopped

Place thawed spinach in a large wad of a paper towels and squeeze out as much water as you can. Grease a 9 x 13 inch baking dish. Cut croissants in half and overlap them slightly in two rows in the dish. Beat eggs in a medium bowl. Stir in milk, spinach, nutmeg, pepper and chopped bacon. Pour over croissants and sprinkle with cheese. Cover and refrigerate for 8 hours, up to 24 hours. Preheat oven to 350 degrees. Uncover casserole and bake and bubbly and light brown around edges, 30 to 35 minutes.

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