1 bag (12 ounces) frozen chopped spinach, thawed, drained and squeezed dry
1 jar (12 ounces) chopped roasted red pepper, drained and patted dry
18 large eggs
3 cups milk
3 cups half and half
1 teaspoon salt
½ teaspoon ground white pepper
Directions
Remove 18 quart roaster pan and spray with nonstick cooking spray.
Layer croutons, ham, cheese, spinach and red peppers in pan.
In a large bowl with an electric mixer on LOW, beat eggs, milk, half and half, salt and pepper for 2 minutes or until blended. Pour over layered mixture. Cover with plastic wrap and refrigerate overnight.
Heat roaster oven with lid on to 275°F.
Remove roasting pan from refrigerator and remove plastic wrap. Carefully place in roaster oven.
Cover with lid and bake for 1 ¾ to 2 hours, until mixture is almost cooked through.
Remove lid and bake for an additional 30 minutes until center is set.
1 bag (12 ounces) frozen chopped spinach, thawed, drained and squeezed dry
1 jar (12 ounces) chopped roasted red pepper, drained and patted dry
18 large eggs
3 cups milk
3 cups half and half
1 teaspoon salt
½ teaspoon ground white pepper
Directions
Remove 18 quart roaster pan and spray with nonstick cooking spray.
Layer croutons, ham, cheese, spinach and red peppers in pan.
In a large bowl with an electric mixer on LOW, beat eggs, milk, half and half, salt and pepper for 2 minutes or until blended. Pour over layered mixture. Cover with plastic wrap and refrigerate overnight.
Heat roaster oven with lid on to 275°F.
Remove roasting pan from refrigerator and remove plastic wrap. Carefully place in roaster oven.
Cover with lid and bake for 1 ¾ to 2 hours, until mixture is almost cooked through.
Remove lid and bake for an additional 30 minutes until center is set.
