Spinach and Artichoke Strata with Red Peppers

"Here's an excellent breakfast casserole that can also be used as a light dinner. It must be refrigerated at least 8 hours before baking. Prep time does not include refrigeration."
 
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Ready In:
1hr 20mins
Ingredients:
14
Serves:
6
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ingredients

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directions

  • Heat oil in medium skillet over medium heat.
  • Add peppers, and saute until tender, about 6 minutes, then set aside.
  • Press all liquid out of thawed spinach and set aside.
  • Beat eggs in a large bowl until frothy.
  • Beat in spinach, milk, parmesan cheese, nutmeg, salt, and generous fresh pepper.
  • Grease a 13x9 baking dish with a small amount of the butter.
  • Use the rest of the butter to coat one side of each slice of bread, and then cut bread into 1 inch cubes.
  • You should have 9 cups approximately of cubed bread.
  • Layer half the bread cubes, then half the red pepper strips, 1 jar of artichoke hearts, half the scallions, half the spinach mixture, and half the cheddar cheese.
  • Repeat layers in order, ending with cheddar cheese.
  • Cover dish and refrigerate overnight.
  • Remove from refrigerator and uncover 30 minutes prior to baking.
  • Preheat oven to 350 degrees F.
  • Bake for 1 hour until golden brown on top and firm in center, a knife inserted in center will come out clean.
  • Let rest 15 minutes before serving.

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