Spinach and Artichoke Strata with Red Peppers |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Here's an excellent breakfast casserole that can also be used as a light dinner. It must be refrigerated at least 8 hours before baking. Prep time does not include refrigeration. Ingredients:
1 tablespoon olive oil |
1 (10 ounce) package frozen chopped spinach, thawed |
9 eggs |
1 large red bell pepper, cut into 2 inch long thin strips |
3 1/2 cups milk |
2/3 cup parmesan cheese, grated |
1/4 teaspoon nutmeg |
1/2 teaspoon salt |
fresh ground pepper |
2 1/2 tablespoons butter, softened |
9 slices day old italian bread |
2 (6 ounce) jars marinated artichoke hearts, drained |
3 scallions, sliced thin |
3 cups extra-sharp cheddar cheese, grated |
Directions:
1. Heat oil in medium skillet over medium heat.
2. Add peppers, and saute until tender, about 6 minutes, then set aside.
3. Press all liquid out of thawed spinach and set aside.
4. Beat eggs in a large bowl until frothy.
5. Beat in spinach, milk, parmesan cheese, nutmeg, salt, and generous fresh pepper.
6. Grease a 13x9 baking dish with a small amount of the butter.
7. Use the rest of the butter to coat one side of each slice of bread, and then cut bread into 1 inch cubes.
8. You should have 9 cups approximately of cubed bread.
9. Layer half the bread cubes, then half the red pepper strips, 1 jar of artichoke hearts, half the scallions, half the spinach mixture, and half the cheddar cheese.
10. Repeat layers in order, ending with cheddar cheese.
11. Cover dish and refrigerate overnight.
12. Remove from refrigerator and uncover 30 minutes prior to baking.
13. Preheat oven to 350 degrees F.
14. Bake for 1 hour until golden brown on top and firm in center, a knife inserted in center will come out clean.
15. Let rest 15 minutes before serving.
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