A delightful and hearty breakfast bake combining spinach, cheese, and a touch of bacon for a perfect start to your day.
Preheat your oven to 350°F (175°C).
Make sure your oven is fully preheated to ensure even cooking.
In a large skillet, cook the smoked bacon over medium heat until crispy. Remove the bacon and place it on a paper towel-lined plate.
Cooking the bacon slowly helps render the fat and achieve a crispy texture.
Using the same skillet, sauté the yellow onion until soft, about 5 minutes. Add the fresh garlic and spinach, cooking for another 2 minutes.
Stir frequently to prevent the garlic from burning.
In a mixing bowl, whisk together the eggs, milk, and herbed seasoning salt.
Whisk until the mixture is fully combined and slightly frothy.
In a buttered 9x13 inch baking dish, layer half of the bread slices, followed by half of the spinach mixture, and then half of the grated parmesan cheese. Repeat the layers.
Press down gently on the layers to compact them slightly.
Pour the egg mixture evenly over the assembled layers. Cover the dish with plastic wrap and refrigerate for at least 2 hours or overnight.
Chilling allows the bread to absorb the egg mixture fully.
Bake the dish uncovered for 45 minutes, or until puffed and golden brown. Let it rest for 5 minutes before serving.
Check for doneness by inserting a knife into the center; it should come out clean.
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