Name: Mediterranean Veggie Brunch Puff
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: 6 large eggs -; 2 large egg whites -; 1 cup 2% milk -; 1 garlic clove, minced -; 1/2 teaspoon salt -; 1/4 teaspoon pepper -; 5 cups cubed croissants (about 6 ounces) -; 3/4 cup chopped roasted sweet red peppers, divided -; 1/2 cup finely chopped sweet onion -; 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry -; 1 cup shredded cheddar cheese -; 1/2 cup crumbled feta cheese -; 3 tablespoons Greek vinaigrette -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Mediterranean Veggie Brunch Puff

1. 6 large eggs -

2. 2 large egg whites -

3. 1 cup 2% milk -

4. 1 garlic clove, minced -

5. 1/2 teaspoon salt -

6. 1/4 teaspoon pepper -

7. 5 cups cubed croissants (about 6 ounces) -

8. 3/4 cup chopped roasted sweet red peppers, divided -

9. 1/2 cup finely chopped sweet onion -

10. 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry -

11. 1 cup shredded cheddar cheese -

12. 1/2 cup crumbled feta cheese -

13. 3 tablespoons Greek vinaigrette -

How to cook deliciously - Mediterranean Veggie Brunch Puff

1. Stage

In a large bowl, whisk the first 6 ingredients until blended. Place croissant pieces in a single layer in a greased 11x7-in. baking dish; top with 1/2 cup red pepper, onion and spinach. Pour egg mixture over top. Sprinkle with cheeses. Refrigerate, covered, overnight.

2. Stage

Finely chop remaining red pepper; place in a jar with a tight-fitting lid. Add vinaigrette and shake to combine. Refrigerate until serving.

3. Stage

Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, 25-30 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before cutting. Serve with vinaigrette mixture.