Roasted Red Bell Pepper and Spinach Strata
Servings: 9 (1/9 of casserole Per Serving)
Prep Time: 20
Cook Time: 45
|Serving Size 1/9 of casserole|
| || || || |
|Amount per serving|
|% Daily Value*|
|Total Fat 13g|| |
| ||Saturated Fat 7g|| |
|Cholesterol 30mg|| |
|Sodium 810mg|| |
|Total Carbohydrate 23g|| |
| ||Dietary Fiber 4g|| |
|Protein 21g|| |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Serve this colorful, Southwestern-inspired, delicious casserole for breakfast — and enjoy the leftovers cold the next day. Just don't tell anyone that you've added so many healthy touches — whole-grain bread, spinach and red peppers!
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
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.
Combine the nonfat milk, egg substitute, garlic powder, cumin, black pepper and salt in a large bowl. Pour over the bread mixture.
Cover and refrigerate at least 4 hours or overnight.
Preheat oven to 350ºF.
Bake, uncovered, for 45 minutes or until a knife inserted into the center comes out clean. Let stand for 10 minutes before serving.
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.
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.