Bacon, Egg, and Hash Brown Casserole

 

10 slices bacon, chopped

4 cups frozen diced potatoes with peppers and onions, thawed

1 (10-oz) pkg spinach

1 (4-oz) pkg gluten-free seasoned croutons

10 large eggs

½ cup heavy cream

½ cup sour cream

1 tsp. garlic salt

1½ cups shredded colby-Jack cheese

 

Preheat oven to 375°F. Cook bacon in a 12-inch cast-iron skillet over medium heat 6 to 8 minutes or until crisp. Remove bacon from skillet, reserving 2 T. drippings in skillet. Add potatoes to hot drippings; cook, stirring occasionally, until potatoes are browned and tender. Gradually stir in spinach until wilted. Sprinkle with croutons. Whisk together eggs, cream, sour cream, and garlic salt in a large bowl; pour over croutons. Sprinkle with cheese and bacon. Transfer skillet to oven and bake 25 to 30 minutes or until center is set.