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Florentine Brunch Casserole Recipe

   
 

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     Florentine Brunch Casserole

Category   Breakfast - Brunch
Sub Category   None
Servings   8

Ingredients
12-16 slices firm white sandwich bread
1 can cream of celery soup
1/4 tsp ground black pepper
1 red bell pepper, diced
10 eggs, lightly beaten
5 oz fresh spinach leaves, washed & stemmed
3 Tbsp butter, divided
1/3 cup milk
1/3 cup finely chopped onion
 
4 oz deli baked ham, diced
4 oz shredded cheddar cheese, divided

Instructions
Preheat oven to 375 degrees. Cut crusts off bread; cube crusts to measure 2 cups. Arrange bread slices in an overlapping pattern against sides of oval backing dish; place bread cubes in bottom of baker. Microwave 2 Tbsp of the butter for 30 seconds or until melted; lightly brush over bread slices. Bake 15-20 minutes, or until edges of bread are golden brown.
Meanwhile, in a small bowl, whisk soup, milk, and black pepper until smooth. Finely chop onion. Dice bell pepper and ham. Melt remaining butter in skillet over medium heat; add onion and bell pepper. Cook 5 minutes or until vegetables are tender; stir in ham. Whisk eggs, add to skillet. Cook over medium-high heat, stirring occasionally, until eggs are set but still moist.
Stir in soup mixture; cook one minute or until hot. Gently stir 3/4 cup of the cheese into egg mixture; fold in spinach, half at a time. Cook about 2 minutes, stirring gently until spinach is wilted.
Spoon egg mixture into center of baker, mounding slightly in center. Top with remaining 1/4 cup cheese. Serve immediately.


Originally Submitted
8/14/2016





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