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Artichoke-Spinach Strata
Artichoke-Spinach Strata
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Prep Time:
20 minutes
Total Time:
5 hours 30 minutes
Delicious baked veggie-packed eggs, great for holiday brunch.
Ingredients:
  • 2 teaspoons olive or vegetable oil
  • 1 cup finely chopped red bell pepper (1 medium)
  • 1/2 cup finely chopped onion (1 medium)
  • 2 cloves garlic, finely chopped
  • 1 can (14 oz) quartered artichoke hearts, drained, coarsely chopped (1 1/2 cups)
  • 1 box (9 oz) frozen spinach, thawed, squeezed to drain
  • 8 cups cubed (1 inch) rustic round bread (about 1 lb)
  • 1 1/2 cups shredded Monterey Jack cheese (6 oz)
  • 6 eggs
  • 2 1/2 cups milk
  • 1/2 teaspoon ground mustard
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup shredded Parmesan cheese (2 oz)
Instructions:
  • Heat oil in a 10-inch nonstick skillet over medium heat. Sauté bell pepper, onion, and garlic for about 6 minutes until tender. Remove from heat and mix in artichokes and spinach. Set aside.
  • Coat a 13x9-inch (3-quart) glass baking dish with cooking spray. Place bread cubes in the dish. Top with vegetable mixture evenly and sprinkle Monterey Jack cheese on top.
  • In a medium bowl, whisk together eggs, milk, mustard, salt, and pepper until smooth. Pour the mixture evenly over the bread, vegetables, and cheese. Sprinkle with Parmesan cheese, then tightly cover with foil. Refrigerate for at least 4 hours, but no more than 24 hours.
  • Preheat oven to 350°F. Bake covered for 30 minutes. Remove cover and continue baking for an additional 20-30 minutes, or until the top is golden brown and a knife inserted in the center comes out clean. Allow to rest for 10 minutes before serving.

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