I saw Pioneer Woman's Eggs Floreninte Casserole and wanted to try it out, but I knew I'd get bored eating the whole thing day after day, so I cut the recipe in half and changed a few things here and there. The end result was tasty and substantial—I didn't get hungry again for several hours, which is always a good thing.
Consider the recipe below as a base to add other veggies or swapping out different meats—sausage would be fantastic with this, but I was concerned with keeping the WW points low. Next time I may add some mushrooms and green peppers to bulk it up even more. If you're making this for a larger group, just double the recipe or check out PW's original version. And if making your own hash browns is too intimidating, skip the hassle and just use frozen hash browns!
Eggs Florentine Casserole
adapted from Pioneer Woman
1 russet potato, shredded (about 1-2 cups)
½ onion chopped
1 ounce diced green chile (or jalapenos)
6 strips bacon, crumbled
2 teaspoons oil
salt and pepper (to taste)
8 eggs (or two cups of egg beaters)
1 cup cheese
1 ½–2 cups of spinach
Pre-heat oven to 400 degrees; lightly grease a small baking dish with cooking spray. Cook bacon until crisp; set aside on paper towel. Shred/julienne potatoes (you’re going for hash browns here, folks!) Heat butter and oil in skillet; add potatoes; season with salt and pepper. Leave in skillet for about five minutes or until crispy; flip. When both sides are cooked, add onion; mix until onions are translucent. Transfer potatoes mixture to baking dish; layer crumbled bacon and green chile or jalapenos. In a medium-sized bowl, whisk together eggs and ½ cup cheese; add spinach and mix together more. Pour egg and spinach mixture over casserole. Bake for 20 minutes or until eggs are set. Once eggs are cooked, sprinkle remaining cheese; bake for an additional 10 minutes or until cheese is melted.