|Brush the Baking Dish with Vegetable Oil.|
|Spread Vegetables evenly over the Breadcrumbs.|
Sprinkle evenly with Parmesan Cheese.
|Mix the Wet Ingredients and Spices.|
|Pour Liquid Mixture over the Vegetables and Parmesan Cheese.|
|Sprinkle again with additional Parmesan Cheese.|
Cover with Foil and refrigerate at least 3 hours, or overnight.
Spinach and Artichoke Breakfast Bake.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Baking Pan sprayed with a Vegetable Cooking Spray.
Foil to cover the Pan.
2 tsp Vegetable Oil
1 Red Bell Pepper, diced
1 medium Onion, diced
3 cloves of Garlic, minced
1 1/2 C chopped Artichoke Hearts. (1- 14oz. can)
1 Box of frozen Spinach, thawed, squeezed dry and drained.
8 C Croutons ( flavored if you like)
2 C shredded Swiss Cheese
6 Eggs, beaten
2 1/2 C Whole Milk
1/2 tsp Adobo Seasoning or Garlic Powder
1/2 tsp Red Chile Pepper Flakes
1 tsp Salt
1/4 tsp Black Pepper
1 C grated Parmesan Cheese, divided.
In a Skillet on Medium High Heat:
Oil, until Hot.
Cook 5 minutes, until tender.
Blend well and set aside.
Pour croutons into the dish
Spread Vegetables evenly over Croutons.
Sprinkle evenly with 1/2 C Parmesan Cheese.
In a Medium Mixing Bowl:
Red Chile Pepper Flakes
Pour evenly into the Dish
Sprinkle evenly with remaining 1/2 C Parmesan Cheese.
Cover with Foil
Refrigerate for 3 Hours
Bake Covered for 30 Minutes
Uncover and Bake an Additional 25-30 minutes.
Peace in the Kitchen!