Breakfast Egg Casserole

8 eggs
3/4 cup whole milk
1/4 teaspoon ground black pepper
6 stripes cooked bacon chopped
1/4 cup minced red onion
2 cups chopped spinach (I use fresh dry spinach that I have frozen)
3/4 – 1 cup shredded cheese

Preheat oven to 350 degrees. Grease a 9×13-inch baking pan.

Beat eggs in a bowl using a fork. Add other ingredients to eggs and beat until fully integrated. Do not whip, too much air makes it spongie.

This is very flexible, I have used more eggs, less milk, sausage, various cheeses, no onions, peppers, the milk gives more of souffle, no milk is more like a fritata. You may also add a crust by lining the pan with croissant dough or you can add cut up bread or croissants, very flexible.

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