Mediterranean Brunch Bake
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- refrigerated pillsbury french loaf in the can
- 12 oz
- frozen spinach..defrosted and all moisture squeezed out
- eggs..beaten with a splash of milk
- 1 medium
- onion sliced
- 1 pkg
- fresh sliced mushrooms
- minced garlic
- 2 Tbsp
- olive oil
- 1 c
- monterey jack cheese
- 1 c
- feta cheese
- 1 small
- can of sliced black olives
- roma tomatoes
- 1/2 stick
- butter melted with 1 teaspoon of minced garlic
1In a skillet saulte onions, mushrooms, and a little garlic in olive oil. Cook until they start to carmalize.
2Whisk eggs with a splash of milk. incorporate spinach in the egg mixture.
3On a cookie sheet ..brush it with a little olive oil. unroll one of the french loaf and start the layers.
4Spinach egg mixture, onion mushrooms, monterey jack cheese then feta cheese, black olives, then roma tomatoes...reserve a few tomatoes and olives for the top.
5Unroll the french loaf bread and put ontop..seal the edges.. brush with half of the butter garlic mixture. Bake for 10 min..brush with remaining butter and top with a few tomatoes and olives..sprinkle with a little parmasean cheese if you have some. Bake another 15 or until the bread looks done.