Artichoke-Spinach Strata

 

2

teaspoons olive or vegetable oil

1

cup finely chopped red bell pepper (1 medium)

1/2

cup finely chopped onion (1 medium)

2

cloves garlic, finely chopped

1

can (14 oz) quartered artichoke hearts, drained, coarsely chopped (1 1/2 cups)

1

box (9 oz) Green Giant® frozen spinach, thawed, squeezed to drain

8

cups cubed (1 inch) rustic round bread (about 1 lb)

1 1/2

cups shredded Monterey Jack cheese (6 oz)

6

eggs

2 1/2

cups milk

1/2

teaspoon ground mustard

1

teaspoon salt

1/4

teaspoon pepper

1/2

cup shredded Parmesan cheese (2 oz)

• 1 In 10-inch nonstick skillet, heat oil over medium heat. Add bell pepper, onion and garlic; cook about 6 minutes, stirring occasionally, until tender. Remove from heat. Stir in artichokes and spinach; set aside.
• 2 Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange bread cubes in dish. Spoon vegetable mixture evenly over bread cubes; sprinkle with Monterey Jack cheese.
• 3 In medium bowl, beat eggs, milk, mustard, salt and pepper with wire whisk until blended; pour evenly over bread, vegetables and cheese. Sprinkle with Parmesan cheese. Cover tightly with foil; refrigerate at least 4 hours but no longer than 24 hours.
• 4 Heat oven to 350°F. Bake covered 30 minutes. Uncover; bake 20 to 30 minutes longer or until top is golden brown and knife inserted in center comes out clean. Let stand 10 minutes before cutting.