Sweet bell peppers are balanced by briny artichoke hearts and robust spinach. This crowd pleaser is quick to prepare and ideal for a family brunch.
This recipe comes to us from Vicki of The Funny Spoon.
Serves 10
- 2 1/2 cups nonfat milk
- 6 eggs
- salt and pepper, to taste
- 1 red pepper, chopped
- 1 onion, chopped
- 2 6.5 ounce jars artichoke hearts, chopped
- 2 cups fresh spinach, washed, picked over and chopped
- or
- 1 13.5 ounce can chopped spinach, drained
- 4 slices 7 Grain Bread
- 4 ounces Monterey Jack Cheese, shredded or grated
Preheat oven to 350 degrees.
Beat eggs and milk together in a large bowl. Add salt and pepper to taste. Stir in chopped red pepper, onion, artichoke hearts and spinach.
Tear bread into crouton-sized pieces and layer bottom of baking dish. Pour egg mixture over top. Sprinkle with cheese.
Bake at 350 for 30-35 minutes, or until eggs fluff up and are fully cooked.
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