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Bacon and Spinach Orzo Recipe

What works as breakfast, brunch, dinner or side dish? This  Bacon and Spinach Orzo Pasta Recipe. Macaroni and cheese meets breakfast casserole but had it's head turned by a handsome greek" kinda dish!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: casserole, Side Dish
Cuisine: Greek, Italian
Servings: 6 servings
Calories: 358kcal

Ingredients

  • 1 cup orzo
  • 4 oz. thick cut applewood smoked bacon, cut into ½ inch dice
  • 2 leeks white and green parts only, sliced lengthwise and then cut crosswise into ¼ inch half moons
  • 1 - 10 oz. bag frozen spinach, thawed and drained
  • 8 oz. crumbled feta cheese
  • 4 eggs
  • ½ cup plain,lowfat Greek style yogurt
  • ½ cup milk
  • ¼ tsp. freshly ground pepper

Instructions

  • Pre heat the oven to 375 degrees. Grease a 1 ½ qrt baking dish and set aside. Bring a medium saucepan of water a boil. Add the orzo and cook until al dente - tender with still some resistance, about 7 to 9 minutes. Drain and rinse with cold water. Add to a large mixing bowl.
  • In a cast iron skillet or saute pan, cook the bacon over medium heat until nicely browned. Remove the bacon and drain on paper towels. Pour off all but 1 Tbsp. of the bacon fat. Add the leeks and cook over medium heat until tender - about 5 minutes. Add the leek mixture to the orzo in the bowl. Add the spinach. Fold in the feta and season with pepper.
  • In a medium bowl add the eggs and beat. Stir in the milk and the yogurt and stir until combined. Add the egg mixture to the orzo and stir. Add in the bacon and stir until all the ingredients are well combined. Pour into the prepared baking dish and bake for 40 - 45 minutes or until the eggs are set and the top is golden. Let sit for 10 minutes before serving.

Nutrition

Calories: 358kcal | Carbohydrates: 26g | Protein: 17g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 158mg | Sodium: 612mg | Potassium: 237mg | Fiber: 1g | Sugar: 5g | Vitamin A: 855IU | Vitamin C: 3.5mg | Calcium: 271mg | Iron: 1.8mg