Roasted Red Pepper and Artichoke Strata

Spring break is coming up and I’ve been looking for recipes that will feed a crowd, as in visiting family. Today, I found a beautiful strata that feeds 16.  It features roasted red peppers and marinated artichoke hearts.

This recipe is a specialty of the Candlight Inn in Napa, California - just about 4 hours south of me. The Candlelight Inn is located in the heart of the California wine country, on grounds surrounded by beautiful Redwoods and Cypress Trees. They serve a 3-course breakfast each and every morning in a gorgeous romantic atmosphere.

Artichoke and Roasted Red Pepper Strata

Ingredients:
12 eggs
2 tsp. hot sauce
1/2 cup flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup melted butter
1 pint cottage cheese
1 lb. shredded cheese, such as Jack & Cheddar mixed
8 oz. marinated artichoke hearts, coarsely chopped
8 oz. roasted red peppers, chopped
4 slices white bread, crusts trimmed off and cut into cubes

Directions:

Beat eggs and add hot sauce. Mix flour, baking powder and salt together, whisk into eggs. Add melted butter, then fold in cottage cheese, shredded cheese, artichoke hearts, and roasted red peppers.

Sprinkle bread cubes into 2 buttered 8″ x 8″ glass baking dishes. Pour egg mixture evenly over the top. Recipe can be prepared ahead up to this point, covered, and refrigerated over night.

Bake at 350 degrees for 45 minutes or until eggs are firm and knife comes out clean. Garnish with sour cream and green salsa. Serves 16.

Recipe posted with premission from BNBFinder.com
Image credit: BNBFinder.com