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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Central Mississippi Breakfast Casserole

Growing up in South Mississippi in to 1960s, the most exotic food I ate was my mother's shrimp curry. In those days, Swiss cheese seemed like a foreign luxury. I have always liked the combination of Swiss cheese and bacon. This satisfies that craving.


1 pound Thick-cut bacon

2 cups Diced onion

1 cup Diced red bell pepper

1 tsp Minced garlic

5 ounces Frozen spinach, thawed and dried well

10 eggs

1 tsp Worcestershire

1 tsp Dry mustard

1 tsp Salt

1 tsp Creole Seasoning (click here for recipe)

1 tsp Black pepper, freshly ground

1 recipe Mississippi biscuits, crumbled by hand (click here for recipe)

2 cups Shredded Swiss cheese


Preheat oven to 325°F.

In a large skillet, cook the bacon until it begins to brown; drain excess fat. Add the onion and continue to cook until the onion begins to brown. Add the red pepper, garlic, and spinach and cook for 2 more minutes. Set aside.

In a mixing bowl, combine the remaining ingredients and mix well with the cooked vegetables.

Place in a buttered two-quart baking dish. Bake for 40 to 50 minutes before serving.

Yield: 6 – 8 servings

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