Served at the 2016 Wild Bacon Wine Trail
6 slices bacon (cooked, drained, crumbled)
8 eggs, beaten
1 ½ cups light cream (Half and Half)
10 ounces fresh spinach, steamed
1 cup chopped onions
2 cups shredded swiss cheese (8 ounces)
½ teaspoon nutmeg
½ teaspoon salt
½ teaspoon pepper
2 cups fresh mushrooms, sliced (optional)
Preheat oven to 375’. Cook bacon and remove from grease. In remaining grease, sauté onions and mushrooms. Drain. Mix all ingredients together, and pour in 13×9 pan, reserving ¼ cup of swiss cheese to sprinkle on top. Bake for 35 minutes. Let stand 10 minutes before slicing and serving.
Pair this recipe with Bias White Sangria, made with Chardonel, for an exceptional brunch delight!
