Description
A delicious and healthy Spinach, Feta, and Artichoke Breakfast Bake combining nutrient-packed vegetables with eggs and cheese for a flavorful morning meal. This baked casserole is perfect for meal prepping and serves eight people.
Ingredients
Vegetables
- 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
Egg Mixture
- 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
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and lightly grease a 9 x 13 inch casserole dish with nonstick spray.
- Prepare Vegetables: In a small bowl, combine the thawed and drained spinach, scallions, chopped artichokes, diced red pepper, minced garlic, and chopped fresh dill. Transfer this vegetable mixture evenly into the prepared casserole dish.
- Mix Eggs: In a separate bowl, whisk together the eggs, egg whites, fat free milk, grated parmesan cheese, kosher salt, and ground pepper until well combined. Stir in the crumbled feta cheese.
- Combine and Bake: Pour the egg and cheese mixture evenly over the vegetables in the casserole dish. Place the dish in the preheated oven and bake for 32 to 35 minutes, or until a knife inserted near the center comes out clean.
- Rest and Serve: Remove the bake from the oven and let it stand for 8 to 10 minutes before cutting into 8 pieces. Serve warm.
Notes
- Make sure to squeeze out as much excess liquid as possible from the thawed spinach to avoid a watery bake.
- Use fresh herbs if possible for enhanced flavor.
- For a dairy-free version, omit parmesan and feta cheeses or substitute with vegan alternatives.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated.
