Skip to Content
Menu

Artichoke-Spinach Strata

  • Jump to Recipe
  • Save
By Betty Crocker Kitchens
Updated Jan 28, 2010
  • Save
  • Share
  • Jump to Recipe
Perfect for a holiday brunch, this baked egg dish is loaded with fresh and frozen vegetables.

Artichoke-Spinach Strata

  • Prep Time 20 min
  • Total 5 hr 30 min
  • Servings 8
  • Ingredients 14
  • Save
  • Share
  • Print
  • Keep Screen On

Ingredients

  • 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) 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)

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

390 Calories
17g Total Fat
24g Protein
35g Total Carbohydrate
12g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
150
Total Fat
17g
26%
Saturated Fat
8g
40%
Trans Fat
1/2g
Cholesterol
190mg
63%
Sodium
980mg
41%
Potassium
570mg
16%
Total Carbohydrate
35g
12%
Dietary Fiber
7g
28%
Sugars
12g
Protein
24g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
25%
25%
Calcium
45%
45%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved