Back to All Recipes

HEALTHY LIVING Veggie Brunch Casserole

8 servings

What You Need

1  red pepper, chopped
2  cloves garlic, minced
3  cups tightly packed baby spinach leaves
2  cups fat-free milk
1-1/2  cups cholesterol-free egg product
1  pkg. (6 oz.) STOVE TOP Lower Sodium Stuffing Mix for Chicken
1  pkg. (4 oz.) ATHENOS Crumbled Reduced Fat Feta Cheese
1-1/2  tsp. chopped fresh rosemary
HEALTHY LIVING Veggie Brunch Casserole

Make It

Heat  oven to 350ºF.
Cook  peppers and garlic in large skillet sprayed with cooking spray on medium-high heat 2 to 3 min. or until peppers are crisp-tender, stirring frequently. Add spinach; cook and stir 2 to 3 min. or just until spinach is wilted.
Whisk  milk and egg product in large bowl until blended. Add spinach mixture and remaining ingredients; mix well.
Pour  into 13x9-inch baking dish sprayed with cooking spray.
Bake  45 to 50 min. or until knife inserted in center comes out clean.
cookie settings