Monday, November 11, 2013

Spinach and Artichoke Breakfast Bake

This would be great to serve for Christmas Breakfast.

Vegetable Mixture

Brush the Baking Dish with Vegetable Oil.
Add Croutons.

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.

Bell Pepper
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:
Adobo Seasoning
Red Chile Pepper Flakes
Swiss Cheese
Whisk well
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.
Serve Warm

Peace in the Kitchen!

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