Artichoke Spinach Strata

  • Yield 10 servings

Sweet bell peppers are balanced by briny artichoke hearts and robust spinach in this crowd pleasing brunch dish.


2 1/2 cups nonfat milk
6 eggs
Salt and pepper
1 red bell pepper, chopped
1 onion, chopped
2 (6.5-ounce) jars artichoke hearts, chopped
2 cups fresh spinach, washed, picked over and chopped
4 slices 7-grain bread
4 ounces Monterey Jack Cheese, shredded


  1. Preheat oven to 350F.
  2. Beat eggs and milk together in a large bowl. Add salt and pepper to taste. Stir in chopped red pepper, onion, artichoke hearts and spinach.
  3. Tear bread into crouton-sized pieces and layer bottom of baking dish. Pour egg mixture over top. Sprinkle with cheese.
  4. Bake at 350 for 30 to 35 minutes, or until eggs fluff up and are fully cooked.

Recipe by Vicki of The Funny Spooncourtesy of Meatless Monday



Get every new post delivered to your Inbox.

Join 240 other followers