Italian Brunch Bake

1		onion
1  cup		red pepper
1  lb.		small red potatoes
2  teaspoons		italian herb blend
6		back bacons
4  cups		spinach
4		whole eggs
8		egg whites
1/2  cup		1% milk
1/4  teaspoon		black pepper
2  tablespoons		grated parmesan
8  fl. oz.		Mushrooms - Fresh, Sliced

Tip: For nutritional information on all the ingredients in Italian Brunch Bake just click on each ingredient name. Then adjust the serving size for any Italian Brunch Bake ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 350. Coat a 13 x 9 broiler-safe baking dish with oil spray. Set aside. Spray a large skillet with oil and preheat over medium high heat. Add chopped onions and cook, adding a tablespoon of water at a time to prevent scorching, until softened, about 4 minutes.
Add bell pepper, diced, and potatoes, diced in 1/2 inch pieces and cook until potatoes begin to soften, about 6-8 minutes. Add sliced mushrooms and herbs, cooking until tender, about 3 minutes. Add back bacon, cut in 1/2 inch pieces, and stir. Reduce heat to low and add spinach and stir until spinach wilts. Remove from heat and let cool to room temperature.
In a large mixing bowl, whisk eggs and egg whites. Add milk and black pepper. Add cooled veg mixture to eggs and stir well. Pour into prepared casserole dish and bake in preheated oven 25 to 30 minutes or until eggs are set and potatoes are cooked through. Sprinkle parmesan cheese over top and broil 4 - 5 minutes. Makes 6 servings.