Artichoke-Spinach Strata

Name: Artichoke-Spinach Strata
Prep time: 20 min
Yield: 8
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) Green Giant® 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)

Artichoke-Spinach Strata was pinched from <a href="http://www.bettycrocker.com/recipes/artichoke-spinach-strata/fae16fb5-5635-4322-ad57-866d392b3899" target="_blank">www.bettycrocker.com.</a>

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

INGREDIENTS

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2 teaspoons olive or vegetable oil

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1 cup finely chopped red bell pepper (1 medium)

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1/2 cup finely chopped onion (1 medium)

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2 cloves garlic, finely chopped

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1 can (14 oz) quartered artichoke hearts, drained, coarsely chopped (1 1/2 cups)

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1 box (9 oz) Green Giant® frozen spinach, thawed, squeezed to drain

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8 cups cubed (1 inch) rustic round bread (about 1 lb)

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1 1/2 cups shredded Monterey Jack cheese (6 oz)

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6 eggs

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2 1/2 cups milk

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1/2 teaspoon ground mustard

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1 teaspoon salt

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1/4 teaspoon pepper

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1/2 cup shredded Parmesan cheese (2 oz)

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