Ingredients
6 large eggs2 large egg whites1 cup 2% milk1 garlic clove, minced1/2 teaspoon salt1/4 teaspoon pepper5 cups cubed croissants (about 6 ounces)3/4 cup chopped roasted sweet red peppers, divided1/2 cup finely chopped sweet onion1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1 cup shredded cheddar cheese1/2 cup crumbled feta cheese3 tablespoons Greek vinaigrette
Preparation
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.
Finely chop remaining red pepper; place in a jar with a tight-fitting lid. Add vinaigrette; shake to combine and refrigerate until serving.
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.
