Make Ahead

Mediterranean Egg Casserole

Prep Time: 30 Minutes Start to Finish: 1 Hour 30 Minutes 8 servings

• 1 tablespoon vegetable oil
• ¼ cup chopped red onion
• ½ cup chopped red bell pepper
• 1 tablespoon finely chopped garlic
• 2 cups packed fresh baby spinach leaves, coarsely chopped
• 6 cups cubed (1 inch) baguette
• 1½ cups crumbled feta cheese (6 oz)
• ½ cup shredded Parmesan cheese (2 oz)
• 1 jar (6 oz) marinated artichoke hearts, well drained, coarsely chopped
• ⅓ cup pitted kalamata olives, halved
• ¼ cup sun-dried tomatoes in oil, drained, chopped
• 10 eggs
• 2 cups milk
• ½ teaspoon crushed red pepper flakes
• ½ teaspoon salt
• ½ teaspoon pepper

1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

2 In 8-inch nonstick skillet, heat oil over medium heat. Cook onion, bell pepper and garlic in oil 3 to 5 minutes, stirring frequently, until slightly softened. Add spinach; cook about 1 minute or until it begins to wilt.

3 In baking dish, layer half of the baguette pieces, 1 cup of the feta cheese, ¼ cup of the Parmesan cheese, the bell pepper mixture, artichokes, olives and sun-dried tomatoes. Top with remaining baguette pieces and remaining ½ cup feta cheese.

4 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 ¼ cup Parmesan cheese.

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

1 Serving: Calories 355; Total Fat 17.5g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 262mg; Sodium 846mg; Total Carbohydrate 29g (Dietary Fiber 3g); Protein 21g Exchanges: 1 Starch, ½ Other Carbohydrate, ½ Vegetable, 1 Lean Meat, 1 Medium-Fat Meat, 2½ Fat Carbohydrate Choices: 1½

Make-Ahead Magic You can assemble this casserole as directed the night before; cover and refrigerate. In the morning, simply uncover and pop it in the oven. You may need to add an extra 5 to 10 minutes to the bake time.

Kitchen Secrets Arugula or baby kale would also work as a substitute for spinach in this recipe.