Cheese and Veggie Egg Bake

• 6 ciabatta sandwich buns, cut vertically into 1/2-inch-thick slices
• 1 pkg. (300 g) frozen chopped spinach, thawed, well drained
• 1 red pepper, chopped
• 1-1/2 cups Touch of Philadelphia Shredded Creamy Mexicana Cheese
• 1 pkg. (250 g) Philadelphia Brick Cream Cheese
• 2 cups milk
• 10 eggs
• 1/4 cup Kraft 100% Parmesan Grated Cheese

1. Layer half each of the ciabatta slices, spinach, peppers and shredded cheese in 13x9-inch baking dish sprayed with cooking spray; repeat layers.
2. Microwave cream cheese in large microwaveable bowl on HIGH 30 to 40 sec.
3. or just until softened; whisk until creamy.
4. Gradually add milk, about 1/4 cup at a time, whisking after each addition until blended.
5. Whisk in eggs and Parmesan.
6. Pour over ingredients in baking dish; cover with foil.
7. Refrigerate overnight.
8. Heat oven to 350 degrees F. Bake casserole (covered) 45 to 50 min.
9. or until knife inserted in centre comes out clean, uncovering after 30 min.
10. Remove from oven.
11. Let stand 10 min.
12. before serving.

sandwich buns, red pepper, philadelphia, cream cheese, milk, eggs, cheese

Taken from www.kraftrecipes.com/recipes/cheese-veggie-egg-bake-185152.aspx (may not work)