Mediterranean Egg Casserole


 

Ingredients

  • 1
    tablespoon vegetable oil
  • 1/4
    cup chopped red onion
  • 1/2
    cup chopped red bell pepper
  • 1
    tablespoon finely chopped garlic (about 4 cloves)
  • 2
    cups packed fresh baby spinach, coarsely chopped
  • 6
    cups cubed (1-inch) French baguette
  • 1 1/2
    cups crumbled feta cheese (6 oz)
  • 1/2
    cup shredded Parmesan cheese
  • 1
    jar (6 oz) Progresso™ marinated artichoke hearts, drained well and coarsely chopped
  • 1/3
    cup pitted kalamata olives, halved
  • 1/4
    cup sun-dried tomatoes packed in oil, drained, chopped
  • 10
    eggs
  • 2
    cups milk
  • 1/2
    teaspoon red pepper flakes
  • 1/2
    teaspoon salt
  • 1/2
    teaspoon pepper

Steps

1 Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In 8-inch nonstick pan, heat vegetable oil over medium heat. Cook onion, bell pepper and garlic in oil 3 to 5 minutes, stirring frequently, until slightly softened. Add spinach, and cook about 1 minute or until starting to wilt.

2 In baking dish, layer half of the baguette, 1 cup of the feta cheese, 1/4 cup of the Parmesan cheese, the bell pepper mixture, artichokes, olives and sun-dried tomato. Layer remaining baguette, and top with remaining 1/2 cup feta cheese. In large bowl, beat eggs and milk with whisk; beat in pepper flakes, salt and pepper. Pour over bread mixture, pressing down slightly. Sprinkle with remaining 1/4 cup Parmesan cheese.

3 Bake 40 to 45 minutes or until golden brown and center is just set. Let stand 15 minutes before serving.

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