Seafood And Artichoke Strata

ARTICHOKE-SPINACH STRATA

Artichoke-Spinach Strata image

Perfect for a holiday brunch, this baked egg dish is loaded with fresh and frozen vegetables.

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 5h30m

Yield 8

Number Of Ingredients 14

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)

Steps:

In 10-inch nonstick skillet, heat oil over medium heat. Add bell pepper, onion and garlic; cook about 6 minutes, stirring occasionally, until tender. Remove from heat. Stir in artichokes and spinach; set aside.
Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange bread cubes in dish. Spoon vegetable mixture evenly over bread cubes; sprinkle with Monterey Jack cheese.
In medium bowl, beat eggs, milk, mustard, salt and pepper with wire whisk until blended; pour evenly over bread, vegetables and cheese. Sprinkle with Parmesan cheese. Cover tightly with foil; refrigerate at least 4 hours but no longer than 24 hours.
Heat oven to 350°F. Bake covered 30 minutes. Uncover; bake 20 to 30 minutes longer or until top is golden brown and knife inserted in center comes out clean. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 390, Carbohydrate 35 g, Cholesterol 190 mg, Fat 1, Fiber 7 g, Protein 24 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 12 g, TransFat 1/2 g

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