Artichoke Spinach Strata


Artichoke Spinach Strata_cropped

Sweet bell peppers are balanced by briny artichoke hearts and robust spinach. This crowd pleaser is quick to prepare and ideal for a potluck or 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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Nutrition Information

Artichoke Spinach Strata

Servings per Recipe: 10

Amount per Serving

Calories:  165

Calories from Fat:  65

Total Fat:  7.3g

Saturated Fat:  3.4g

Cholesterol:  138mg

Sodium:  324mg

Potassium:  384mg

Carbohydrates:  14.6g

Dietary Fiber:  3.3g

Protein:  11.6g

Sugars:  5.4g

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