Spinach and Artichoke Strata with Red Peppers

Name: Spinach and Artichoke Strata with Red Peppers
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 serving(s)
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

Submitted by Terri F.

"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."

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Ready In:: 1hr 20mins
Ingredients:: 14
Serves:: 6

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

Heat oil in medium skillet over medium heat.
Add peppers, and saute until tender, about 6 minutes, then set aside.
Press all liquid out of thawed spinach and set aside.
Beat eggs in a large bowl until frothy.
Beat in spinach, milk, parmesan cheese, nutmeg, salt, and generous fresh pepper.
Grease a 13x9 baking dish with a small amount of the butter.
Use the rest of the butter to coat one side of each slice of bread, and then cut bread into 1 inch cubes.
You should have 9 cups approximately of cubed bread.
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.
Repeat layers in order, ending with cheddar cheese.
Cover dish and refrigerate overnight.
Remove from refrigerator and uncover 30 minutes prior to baking.
Preheat oven to 350 degrees F.
Bake for 1 hour until golden brown on top and firm in center, a knife inserted in center will come out clean.
Let rest 15 minutes before serving.

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RECIPE SUBMITTED BY

Terri F.

Rockford, 0

<p>When I joined Recipezaar in 2002, there were only 10,000 recipes, but I thought that was a LOT!!  I quickly became addicted to this site and the friendly people I found here.  Troy and Gay were the original owners of the site, and I miss them and their interaction with the members.</p> 8740471"

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