Italian Egg Bake

This dish will be your new standard holiday recipe! Prepare the night before, then just pop in the oven in the  morning. 

Prep time: 15 minutes   

Chill time: overnight   

Cook time: 45 to 50 minutes 

8 eggs

1 (10-oz.) container Stonemill Kitchens Artichoke & Parmesan Dip

1/4 cup flour

1 teaspoon dried basil

1 teaspoon garlic salt

3/4 teaspoon baking powder 

1 1/2 cups Italian blend cheese 

1/3 cup chopped roasted red pepper

1/3 cup minced red onion

Chopped fresh Italian parsley (optional)

Preheat oven to 350°F and spray an 8 or 9-inch baking dish with nonstick cooking spray. Beat eggs until light and fluffy in a medium bowl.  Beat in Artichoke and Parmesan dip, flour, basil, garlic salt and baking powder until fairly smooth. Stir in cheese, red peppers, onion and parsley and spread in prepared baking dish. Bake immediately or cover and refrigerate overnight. (If refrigerated, remove from refrigerator and remove cover; let stand for 30 minutes at room temperature before baking.)  Bake for 45 to 50 minutes or until eggs are puffed, golden brown and the center is soft, but set. Makes 8 servings.