Spinach, Feta, and Artichoke Breakfast Bake Recipe
Eggs, spinach, artichokes and Feta cheese – a healthy breakfast casserole, perfect to feed a crowd. If you have family staying over for the holidays, this couldn’t be easier.
You can prep the ingredient the day before and have them ready to bake in the morning. This is vegetarian but you can certainly add ham or sausage for the meat lovers in your life. I’ve attempted to make this in the slow cooker, and although it works I learned from experimenting I am not a fan of the texture of eggs in the slow cooker, this turns out so much better in the oven. Naturally gluten-free, and leftovers can be reheated throughout the week.
1 (10-ounce) package frozen chopped spinach, thawed, all excess liquid squeezed out
1/2 cup scallions, finely chopped
3/4 cup chopped artichokes (from canned), drained and patted dry
1/3 cup diced red pepper
1 clove garlic, minced
1 tablespoon fresh dill, chopped
8 large eggs
4 large egg whites
1/4 cup fat free milk
2 tablespoons grated parmesan cheese
1 1/4 teaspoon kosher salt
1/4 teaspoon ground pepper
1/2 cup crumbled feta cheese
Preheat the oven to 375°F. Spray a 9 x 13 baking dish with oil.
Spray a casserole dish with nonstick pray. In a small bowl combine
spinach, scallions, artichoke, red pepper, garlic and dill. Pour into
the casserole dish spreading evenly.
In another bowl, whisk together the eggs, egg whites, milk, parmesan, salt and pepper. Mix in feta cheese and pour over vegetables.
Bake until a knife inserted near the center comes out clean, 32 to 35 minutes. Let stand 8 to 10 minutes before cutting into 8 pieces.
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Keywords: Spinach, Feta, and Artichoke Breakfast Bake