Monday Message - Recipe of the Week

Roasted Bell Pepper & Spinach Strata

Recipe By: Lori Miller, RD


Serve this Southwest-inspired, delicious casserole for breakfast on Christmas Morning!

Ingredients

nonstick cooking spray
6 slices hearty whole-grain bread, cut into cubes
1 10-ounce package frozen chopped spinach, thawed and liquid squeezed out
1 7-ounce jar roasted red peppers, drained and chopped, or 1 red bell pepper, roasted and chopped
1 ½ cups (6 ounces) Mexican/taco flavored cheese or sharp cheddar cheese
3 cups nonfat milk
1 carton (8 ounces) egg substitute
1 teaspoon garlic powder
1 teaspoon cumin
½ teaspoon black pepper
½ teaspoon salt

 

Directions

1. Layer the bread in a 9-by-13-inch baking dish coated with the nonstick cooking spray. Sprinkle evenly with the spinach, red peppers and cheese.
2. Combine the nonfat milk, egg substitute, garlic powder, cumin, black pepper and salt in a large bowl. Pour over the bread mixture.
3. Cover and refrigerate at least 4 hours or overnight.
4. Preheat oven to 350ºF.
5. Bake, uncovered, for 45 minutes or until a knife inserted into the center comes out clean. Let stand for 10 minutes before serving.

 

CookingTip

Serves 9 for breakfast or 12 as a side dish. Hands-on time: 20 minutes; cooking time: 45 minutes; standing time: 4 hours or overnight.

 

Variation

For flavor versatility, replace red peppers with 3 plum tomatoes, seeded and diced; for a heartier version, add 1 pound turkey sausage, cooked and drained.

Makes 9 Servings

Nutrition Facts:  Recipe Link