Bake a brunch show stopper with this Cheese & Veggie Egg Bake. With pepper Jack, cream cheese and parmesan, you'll be sure to please any cheese-loving crowd when you make this Cheese & Veggie Egg Bake.
What You Need
Original recipe yields 12 servings
6 ciabatta sandwich rolls (3 oz. each), cut vertically into 1/2-inch-thick slices
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 red pepper, chopped
1-1/2 cups KRAFT Shredded Pepper Jack Cheese
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese
2 cups milk
1/4 cup KRAFT Grated Parmesan Cheese
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* Made with quality cheeses crafted in the USA.
Let's Make It
Layer half each of the ciabatta slices, spinach, peppers and shredded cheese in 13x9-inch baking dish sprayed with cooking spray; repeat layers.
Microwave cream cheese in large microwaveable bowl on HIGH 30 to 40 sec. or until softened; whisk until creamy. Gradually add milk, about 1/4 cup at a time, whisking after each addition until blended. Whisk in eggs and Parmesan. Pour over ingredients in baking dish; cover with foil. Refrigerate overnight.
Heat oven to 350ºF. Bake casserole (covered) 45 to 50 min. or until knife inserted in center comes out clean, uncovering after 30 min. Remove from oven. Let stand 10 min. before serving.
For milder flavor, substitute KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA for the pepper Jack cheese.
Substitute 1 cup roasted red peppers, cut into strips, for the chopped fresh red peppers.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 9g
Trans Fat 0.5g
Total Carbohydrates 26g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.