Start your day with this tempting treat. Spinach Souffl and Swiss cheese pair perfectly in this hearty casserole. Serve with orange juice and fresh fruit.
2 (12 ounce) packages STOUFFER’S Spinach Souffl, defrosted according to package directions
8 slices bacon, cooked, drained and crumbled
2 cups fresh shredded potatoes
1 large egg, separated
1/2 cup chopped onions
1/2 cup shredded Swiss cheese
Preheat oven to 350F (150C). Grease a 9-inch pie pan.
Combine potatoes and onions in medium bowl. Transfer to prepared pie plate and pat down. Brush with egg white. Bake for 5 to 10 minutes or until set.
Combine spinach souffl, bacon and egg yolk. Pour over potato crust. Sprinkle with cheese.
Bake for 45 to 50 minutes or until knife inserted near center comes out clean. Season with salt and black ground pepper.
Makes 8 servings.