Cheryl BurnsBrunch Bake with Artichokes, Chicken and Roasted Red Peppers
In The Fresh Meat Case
Brunch Bake with Artichokes, Chicken and Roasted Red Peppers
In The Fresh Meat Case
PREP TIME: 10min COOK TIME: 45min
Serves 8
- 255
Calories - 21g
Protein - 531mg
Sodium - 7g
Sat. Fat - 2.5g
Sugar 
Ingredients
1 cup milk
1/2 cup heavy cream
5 eggs
1 tsp. salt
1/2 tsp. black pepper
4 cups Italian bread, 1-inch cubes
2 cups shredded Italian cheese blend, divided
1 tbsp. oil
1/2 cup onion, chopped
1 clove garlic, minced
4 cups baby spinach
1 jar roasted red peppers, drained and chopped
1/2 cup artichoke hearts, chopped
Step 1
Heat
Preheat oven to 375°F. Grease a 9 x 13-inch baking dish with nonstick cooking spray. Whisk milk with cream, eggs, salt and pepper. Stir in bread and 1 cup cheese; set aside. Heat the oil in a nonstick skillet set over medium-high heat. Add onion and garlic. Cook for 1 minute or until softened. Add spinach, cook until wilted. Add roasted red peppers, cooked and shredded chicken, and artichoke hearts; heat through.
TIP
TIP: Sprinkle flax seeds or chia seeds over the casserole just before baking as an easy way to add these superfoods to your diet. Prepare this dish ahead of time and hold in the fridge for up to 24 hours before baking. Chicken must be cooked and shredded Note: Recipe Inspired by Robin, Perdue Community Member.
Step 2
Bake
Remove from heat and toss with bread mixture; pour into the prepared baking dish. Bake, covered with foil, for 30 minutes or until almost set. Remove foil and sprinkle with remaining cheese. Bake for an additional 15 minutes or until melted and golden.
Step 3
Serve
Let stand for 5 minutes before serving.
100 MIN
