Name: Mediterranean Veggie Brunch Puff
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8 servings
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

I make breakfast casseroles with whatever I have, like spinach, sweet red pepper and cheddar. With this puff, we like a burst of flavor from Greek vinaigrette. —Angela Robinson, Findlay, Ohio

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

Instructions

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

3 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.