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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) Green Giant® 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)

Description

Perfect For A Holiday Brunch, This Baked Egg Dish Is Loaded With Fresh And Frozen Vegetables.

Betty Crocker