Cheese & Veggie Egg Bake

Name: Cheese & Veggie Egg Bake
Ingredients: 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; 10 eggs; 1/4 cup KRAFT Grated Parmesan Cheese

8 ingredients

12 steps

Ingredients

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
10 eggs
1/4 cup KRAFT Grated Parmesan Cheese

Directions

1

Layer half each of the ciabatta slices, spinach, peppers and shredded cheese in 13x9-inch baking dish sprayed with cooking spray; repeat layers.
2

Microwave cream cheese in large microwaveable bowl on HIGH 30 to 40 sec.
3

or until softened; whisk until creamy.
4

Gradually add milk, about 1/4 cup at a time, whisking after each addition until blended.
5

Whisk in eggs and Parmesan.
6

Pour over ingredients in baking dish; cover with foil.
7

Refrigerate overnight.
8

Heat oven to 350 degrees F. Bake casserole (covered) 45 to 50 min.
9

or until knife inserted in center comes out clean, uncovering after 30 min.
10

Remove from oven.
11

Let stand 10 min.
12

before serving.