christmas breakfast casserole

Banana Bread

Christmas Breakfast Casserole

Enjoy this Christmas-morning casserole while you open presents. Breakfast casseroles are perfect for when you have a crowd to feed, and you can make the prep even quicker by tearing the bread into pieces the night before.

Ingredients

1 (10 ounce) package frozen chopped spinach, thawed
1 (9 ounce) box frozen artichoke hearts, thawed (see tip)
¾ cup chopped sun-dried tomatoes
1 tablespoon extra-virgin olive oil
2 cloves garlic, finely chopped
½ teaspoon crushed red pepper
1 teaspoon lemon zest
2 cups low-fat milk
6 large eggs
1 cup crumbled feta cheese
12 ounces rustic whole-wheat bread, torn into 1-inch pieces (about 8 cups)

Directions

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.
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 minutes.
Cover with foil and bake for 45 minutes. Remove foil and bake until the top is crispy and beginning to brown, about 15 minutes. Let stand for 10 minutes before serving.