Christmas Breakfast Casserole
Place spinach in a clean kitchen towel and squeeze firmly over the sink to remove as much liquid as possible. Combine the squeezed spinach and artichoke hearts in a medium bowl.Advertisement
Cook tomatoes, oil, garlic, crushed red pepper and lemon zest in a small skillet over low heat, stirring often, until fragrant and the garlic is golden brown, 3 to 4 minutes. Stir into the spinach mixture.
Preheat oven to 350 degrees F.
Whisk milk and eggs in a large bowl. Add the spinach mixture, feta and bread. Toss gently until the bread absorbs the milk mixture. Spoon the mixture into a 13-by-9-inch glass or ceramic baking dish. Let stand at room temperature for 20 to 30 minutes.
Bake until set and browned in spots, about 35 minutes. Let stand for 5 to 10 minutes before serving.
Tip: If you can't find frozen artichoke hearts, you can use canned, though they are higher in sodium. Rinse and squeeze them dry before using.
1 1/2 starch, 1 1/2 vegetable, 1 medium-fat protein, 1/2 fat