Spinach-Red Pepper Egg Bake
An easy crowd-feeder for breakfast or brunch, Robbie makes this as a holiday breakfast special because the green of the spinach with the red pepper bits looks so festive.
Ingredients
- 4-6 slices bacon, cooked to crisp and crumbled (omit for vegetarians)
- 1 cup grated sharp cheddar cheese
- 1½ cups baby spinach, finely chopped (the recipe says you can use one pound frozen chopped spinach, defrosted and well drained, but fresh is so much better!)
- Whites of 1 bunch green onions, finely chopped
- 1 red bell pepper, seeded and diced
- ¼ cup sun-dried tomatoes, diced
- 1 clove garlic, minced
- ½ tsp black pepper
- 10 large eggs
- ¼ cup milk
- 2 Tbsp parmesan cheese
- ½ cup shredded mozzarella cheese
Instructions
- Preheat oven to 375 degrees.
- Oil a 9x13 baking dish.
- Mix bacon, cheddar cheese, green onions, bell peppers, tomatoes, garlic, and black pepper in a bowl, then pour into a casserole dish.
- Whisk eggs with milk and pour over vegetables.
- Top with Parmesan and mozzarella cheeses.
- Bake for 25-30 minutes or until eggs are cooked through.
- Cut into two-inch squares and serve warm or at room temperature.