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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