Spinach, Feta, and Artichoke Breakfast Bake

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Eggs, spinach, artichokes and Feta cheese – a healthy breakfast casserole, perfect to feed a crowd or to make ahead for meal prep to heat up for the week.

Eggs, spinach, artichokes and Feta cheese – a healthy breakfast casserole, perfect to feed a crowd or to make ahead for meal prep to heat up for the week.Spinach, Feta, and Artichoke Breakfast Bake

This would go great with a side of Hash Browns. A few other breakfast dishes I love are Spinach Ricotta Quiche and Leftover Turkey and Sweet Potato Frittata to name a few.

You can prep the ingredients 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.

Eggs, spinach, artichokes and Feta cheese – a healthy breakfast casserole, perfect to feed a crowd or to make ahead for meal prep to heat up for the week.

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Eggs, spinach, artichokes and Feta cheese – a healthy breakfast casserole, perfect to feed a crowd or to make ahead for meal prep to heat up for the week.
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4.91 from 32 votes
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Spinach, Feta, and Artichoke Breakfast Bake

128 Cals 11 Protein 4 Carbs 7 Fats
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Yield: 8 servings
COURSE: Breakfast, Brunch
CUISINE: American
Eggs, spinach, artichokes and Feta cheese – a healthy breakfast casserole bake, perfect to feed a crowd. If you have family staying over for the holidays, this couldn't be easier.


  • 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 casserole dish with nonstick spray.
  • 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.


Serving: 1/8th slice, Calories: 128kcal, Carbohydrates: 4g, Protein: 11g, Fat: 7g, Saturated Fat: 3g, Cholesterol: 196mg, Sodium: 439mg, Fiber: 1g, Sugar: 1g
WW Points Plus: 3
Keywords: breakfast egg bake, brunch recipes, spinach egg bake, Spinach Feta and Artichoke Breakfast Bake, spinach feta egg bake
Eggs, spinach, artichokes and Feta cheese – a healthy breakfast casserole bake, perfect to feed a crowd. If you have family staying over for the holidays, this couldn't be easier.
Eggs, spinach, artichokes and Feta cheese – a healthy breakfast casserole bake, perfect to feed a crowd. If you have family staying over for the holidays, this couldn't be easier.
Eggs, spinach, artichokes and Feta cheese – a healthy breakfast casserole bake, perfect to feed a crowd. If you have family staying over for the holidays, this couldn't be easier.
Eggs, spinach, artichokes and Feta cheese – a healthy breakfast casserole bake, perfect to feed a crowd. If you have family staying over for the holidays, this couldn't be easier.

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Eggs, spinach, artichokes and Feta cheese – a healthy breakfast casserole bake, perfect to feed a crowd. If you have family staying over for the holidays, this couldn't be easier.

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  1. Hi, Gina, just wanted to thank you for posting the WW PP link for your recipes. Just wanted to point out that on your spinach artichoke feta bake (I’m looking to add more veggies to my breakfast😊) the link goes to a spicy edamame recipe. Looking forward to making the artichoke bake. Thank you! You are doing a phenomenal job on updating all your delicious recipes with the WW Personal Points info. It’s a massive job!!

  2. I made this on Sunday morning for a family get together. Everyone loved it. Thank you!

  3. My husband and I were not a fan of this. None of the flavors really worked well together, and the dill was especially weird. The garlic was also too bright and the red pepper didn’t go at all. Would not make again.

  4. Absolutely delicious. Easy to make and great for meal prep for breakfast during the week. Can’t believe this is only 1 pt on the blue plan! Very satisfying dish.

  5. I can’t wait to try this this wknd, but I also really love a good flaky crust of a quiche! How could I add a crust to this.

  6. Can this be prepared then frozen before baking to serve at a later date?

  7. Can this be frozen in individual servings and then thawed for a quick morning breakfast?

  8. Made this for a baby shower and it was OUTRAGEOUSLY DELICIOUS! Subbed frozen artichokes & marinated red peppers for the canned and fresh. Made sure ALL the vegetables were super dry before cooking. So delicious! Oh, and I thought the salt ration was perfect. YOU NAILED IT.

  9. Has anyone made this in a crock pot? I would like to bring this to a pot luck but have never tried it in a crock pot. I have made this several times and illustrate love it!

  10. If I use Whole eggs only..would there be any diff in the taste, consistency,? 

  11. Anyone use ricotta instead of feta for this recipe?

  12. I just had to try this, I love anything with feta! This was absolutely delicious! I did sub fresh spinach for the frozen; I cut off any stems, chopped it, and added it in raw. I subbed almond milk for the fat free milk (Not a fan of fat free milk). I added 6 slices of turkey bacon that I had chopped and cooked. The only thing I would change next time is that I would have reduced or eliminated the kosher salt. I did not make the mistake of using table salt; but still found it a bit salty, not inedible but too much for my preference. In fairness,  I think my threshold for the amount of salt I find palatable is lower than it used to be since beginning to eat healthier earlier this year. 

  13. Looks wonderful!

    I’m wondering if this is firm enough to cut into approximtely 1″ cubes snd serve as an appetizer? Anyone try this?

  14. I have made this twice now and both times I substituted well-chopped broccoli for the spinach.  Very easy to prep and so tasty!!

  15. This is so delicious! I’ve made it for meal prep the last 3 weeks straight, and I still can’t get enough! I use all egg whites except 2 whole eggs and I don’t miss a thing. I have it for breakfast or lunch, but my husband who is not dieting puts it in a hamburger bun with cheddar cheese and eats it as a sandwich.

  16. Hi! How much raw spinach would I use if I didn’t have frozen spinach? 20 oz. Thanks! 

  17. I made this for the teacher appreciation day at my daughter’s preschool and everyone loved it!! No one else brought any protein and so it was a hit. It looked fancy and smelled amazing. Thank you so much!!!

  18. In an effort to get off the carb train, I made this as muffins this morning-absolutely delicious. I used two whole eggs, 2 large egg whites (probably could use another next time), 1 tbsp of parmesan and about half the other ingredients so it was veggie heavy. No need for salt BTW cheese pretty salty. It made 4 large muffins and so great to get some veggies in at the start of the day!. i’m sure the untinkered with recipe is delicious as well for a crowd. My dogs say this is a keeper, because they get the extra yolks LOL.

  19. When looking at the nutrition information it shows Free Style Points 1 +3. Does that mean that it is 1 freestyle point and 4 smartpoints?

  20. This looks delicious !!! Could fresh spinach be used instead of frozen ,,,if so would I need to saute it and drain off any liquid before using it …thanks so much

  21. I just made a version of this using left overs in my kitchen from a Mediterranean Salad that we had for lunch. We are getting ready to leave town for a couple days and I hate wasting good food. So I used sun dried tomatoes, artichoke hearts, fresh cooked spinach, red onion and grilled fresh mushrooms, black olives, Italian seasoning, garlic powder, salt, pepper and Parmesan and feta cheese and egg whites it came out gr8. LOW CARB AND REALLY GOOD.

  22. I made this for the first time for my week’s breakfast meal prep… absolutely incredible!!! I added fresh mushrooms and substituted the red peppers for fresh tomato. Thank you SO MUCH for this! Might be one of my all time favorites now!

  23. Not sure what I did wrong because I followed the recipe to a T, but the veggie mixture wasn’t even close to spreading across the bottom of a 13×9 inch pan, so I had to transfer to a pie dish.  Next time I will double the recipe spinach thru dill.  

  24. Just loved it. The artichoke gives the tangy flavor. Next time I will scatter the feta across the veges before adding the egg mixture, better distribution of the feta. Great dish. Thank you.

  25. Can they be froze and still taste good?

  26. This was absolutely delicious!! I can’t wait to add some more veggies….I could eat it every day!! Thank you for a great breakfast recipe!

  27. Has anyone made this a day before, keeping it overnight uncooked in the fridge? I see this question has been posted a few times, but no response.

  28. I made this to day and it was amazing. A bit of shredded cheese when served on the top and it was perfect. 

  29. This is such a delicious dish! To make this more keto, a used two whole eggs rather than four egg whites and heavy whipping cream instead of milk. It’s become a meal- prepping staple.

  30. I substituted roasted poblanos, used grilled artichoke hearts and it was amazing. Putting this one into rotation. Thanks for a great recipe!

  31. Can you make this the night before?

  32. can you make this using a muffin pan? and if so, do you recommend the regular size or mini size pan?

  33. This is absolutely delicious & foolproof to make.  I put the servings in individual zip lock bags, store in frig & grab one when I need a filling snack…yummy cold!

  34. I made this last night for this weeks breakfasts, Amazing, I added mushrooms and fat free turkey sausages instead of bacon. I love it and will most likely to make this again. The dill gave it a fresh taste, dont omit the fresh dill, its a must !

  35. What can you sub in place of spinach?

  36. This was fabulous! I didn’t have any parmesan cheese on hand, so I skipped that, but otherwise followed the recipe exactly. Had 2 portions, it was still 1 point and I’ve been full since breakfast. Thanks!

  37. Hi everyone!! If you are not a fan of feta, so don’t have experience cooking with it, what might be a good exchange?? Could I just use some shredded cheese, like cheddar? TIA!!

  38. I just took this out of the oven and wll use for breakfast or lunch all week. It smells delicious. I did make one addition – I had some leftover bacon I chopped into bits and added, then left out the salt. So easy!

  39. Looks delicious. I am not fond of the artichokes, could I substitute a different veggie? Thanks

  40. Can this be made two days before it is eaten? Can it be frozen?

  41. Since eggs are free now, can whole eggs be used instead of the whites?

  42. Can someone please let me know if they used all egg whites or more egg whites/fewer eggs than the recipe calls for. Really watching cholesterol…

    Gina – do you think it will affect the consistency it too much if I use 3-4 eggs and the rest egg whites?

    Thanks in advance for your response!

  43. Really good. I added turkey sausage and even my picky husband tasted it (cold!) and thought it was terrific. I also added some chopped jalapeños ?

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  45. I love this recipe. Can it be prepared ahead of time and froze without effecting the taste and texture? (I would like to freeze it uncooked).

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  49. This says 1 Free style Point but put into the calculator, it says 4..do you know why? 

    • The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting 0 points foods such as eggs, chicken, fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, that is why.

      The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”)

  50. Meant to give it 5 stars!

  51. Used fresh spinach from the farmers market. Halved this for just my husband and I. Chopped everything last night, then put it all together after church and baked it. Easy, peasy. We loved it! Thank you, Gina!

  52. Can this be made ahead of time, frozen and then thawed without affecting flavors or texture?

  53. Made this for the first time yesterday and it was awesome! Very satisfying. I’m always looking for healthy breakfasts I can prep and grab out of the fridge on the go. This one is a big winner! Will make again!

  54. Loved this! And especially loved that I have a delicious low point breakfast and snacks for the week. Thank you!

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  56. Can you use almond milk or substitute all egg whites. If so how many cups of egg whites

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  58. Can you make the casserole the night before and bake in the morning?

  59. Great recipe!  I fooled the recipe exactly except I spread 1 cup of cooked quinoa on the bottom of the pan to give it a little “crust”. So delicious and very flavorful. 

  60. I’m serving a big crowd for brunch. Can I double this recipe? Or should I make two pans?

  61. I tried entering this on WW and I get 4 Smart points not 1. What am I doing wrong? It is delicious!

  62. Will “Canned Quartered Artichoke Hearts” work for this recipe? That’s all I can find as far as “chopped” canned artichokes at my grocery store. Thanks! 

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  64. Can you make this in a muffin tin and heat up for a quick breakfast?

  65. This was absolutely delicious! And the leftovers only seemed to get better! Fabulous recipe. Easy to make, and I love that it’s packed with veggies. Thanks for another simple and delicious meal!

  66. Why does this say 1SP at the top of the recipe but 4sp above the picture showing it being made?

  67. CAn you sub cottage cheese?

  68. Followed this to the letter and it was delicious! Easy to make and it heats up well too, so it gave my daughter and me four days worth of satisfying breakfasts.

  69. This was absolutely delicious and very easy to make. It was a big hit at my brunch.

  70. I made this recipe today and it is amazing! I used fresh kale & spinach and added mushrooms.  It is easy to make and tastes delicious! 

  71. HIw about goat cheese?   Thinking of making it, but not going out in frigid weather! ???? 

  72. Can this be frozen like your other breakfast treats ?

  73. I made this for a brunch and everyone enjoyed it. I was fortunate to have some left for lunch the next day and my co-workers enjoyed it too. Easy to make, gets some vegetables into your diet and re-heats beautifully the next day. I will definitely make this again!

  74. I know this is an older recipe, so i just want to make certain that
    these Smart Points are on the new Freestyle. By my calculating It would just be the cheese and milk that required counting so i got 1 pt a serving, not 4. Am i missing something?

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  76. I made this for Christmas morning…  delish! (We are not dill fans, so used cayenne pepper instead.)

  77. Made this for Christmas 2017 breakfast. So easy and delicious! Only takes minutes to prepare and it was so simple to just put it in the oven and bake it! Family loved it! Will definitely make this recipe again!

  78. This looks delicious! I know Freestyle only launched this week, but are the SP values updated to reflect the new points?

  79. I’m making this for Thanksgiving breakfast tomorrow but the only cheese we have on hand is cheddar. I didn’t see any comments about using cheddar… anyone try it that way? Also thinking of adding bacon (don’t think I can go wrong there!). 

  80. This is delicious! I love egg bakes they are so easy to make on Sunday and eat all week for breakfast.  I sautéed and added ground breakfast sausage from Whole Foods to the veggies in the bottom of the baking dish.  Also used 12 whole eggs instead of using partially egg whites. Only had coconut milk and everything turned out great. Thank you for the recipe!

  81. Would you freeze the left overs?

  82. So yummy! So 

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  85. I made this tonight and it was delicious. I didn’t have scallions, so I substituted some sauteed onions. It was very filling and satisfying. I also added a little cayenne to the veggies and also to the eggs. 🙂 Thanks for the recipe!

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  87. If I would rather leave out the egg whites, should I use 10 or 12 eggs in stead of 8
    Thank you!

  88. Made this today for company….everyone loved it! Really like that it is low cal and has so many veggies. I had some fresh mushrooms and leftover diced tomatoes so put those in also. Added a few bacon bits and just a bit more parmesan cheese. Turned out great.

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  90. What is the font used for “artichoke”? I love it!

  91. I was thinking of making this with ground turkey sausage. Do you know how much I would need? Also, if I put it together the night before, would I include the sausage then OR just put it in when I cook it in the morning? Thanks for your help! I’m kind of a novice. 

  92. My son needs to be dairy free. If I leave out the cheese (I can use almond milk for the milk), what should I put in to replace? We are new to the dairy free diet, so I really appreciate your help!

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  94. Excellent flavor!! I used Athenos tomato & basil feta cheese for a bit more flavor.

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  96. I don’t really care for egg whites, so can I substitute regular eggs for the egg whites? If so, how many additional eggs should I add? Thank you this looks good, and I’m eager to try.

  97. Made this last weekend for a cousins weekend breakfast.  Fantastic!!!!  Very easy and everyone loved it!  Thank you for another great recipe!

  98. Love this! I baked in 12 muffin tins for 28 minutes. Once cooled, I put in the freezer. Makes a great grab and go breakfast for 3 Smart Points. 🙂

  99. HI,
    This looks awesome.!!   Do you know how many containers of each this would be for 21 day fix?  Thanks in advance!

  100. I was wondering if I made the recipe as is, how thick are the pieces.   Have to serve 8 adults

  101. I use fresh sipach and sub in whatever veggies I have on hand. Make it on Sunday and bring portions to work through the week for breakfast.

  102. I’m wondering if the eggs and egg whites could be beaten with an electric mixer instead of whisked..

  103. Made this last night and it’s absolutely fantastic! I have four servings in the fridge for breakfast this week and then froze the remaining four servings for next week. Next time would love to add meat, but this is hands down one of the best reheatable egg breakfasts I’ve ever had!

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  105. Can you make this a day in advance and just cook when you’re ready to serve it? My oven can’t keep up with everything for the holidays!

  106. I’m feeding 20ish people for a brunch and need to double this recipe. How long should I expect to bake?

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  110. Can this be frozen? I am making for a ladies brunch this week and wanted to make an extra for company coming next week. I am subbing kale for the spinach as I have a ton in my garden right now.

  111. Sent before e-mail was finished!

  112. I found this recipe posted a few weeks ago and thought it looked really good. I like that it’s low carb. I made it this morning and substituted the feta with ricotta and left out the dill (because I didn’t have any). It smells amazing while it’s baking. We’re going to have it for breakfast tomorrow.

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  114. This dish was kinda really salty, but super good other wise! Next time I’ll use less salt.

  115. Can I double this or 1 1/2 it?

  116. I’ve been looking for a filling already made breakfast for weekday mornings and stumbled across this. It certainly smells delicious cooking in my oven! I love how versatile this recipe can be. I had a handful of leftover roasted fingerling potatoes that I added in. I bet lightly sauted onions would be good too. Black olives would be good if you like them (I’m not a fan), leftover ham or bacon..the possibilities are endless. I like feta but could easily see subbing cheddar or fontina if I served to family who don’t care for feta. Thanks for the recipe! 

  117. This is delicious! My meat & potatoes husband loved it.

  118. This is brilliant! I roughly divided the recipe by 2 or 3 and made it in single serve dishes for dinner. I didn’t bother fussing over remaining water in the spinach, and to compensate omitted the non fat milk & egg whites (which are mostly water anyway!). It cooks out perfectly if you know your oven. I think fresh spinach would be lovely, if I ever had enough I’d give it a go. I am making it again tomorrow – so a success all round!

  119. Just made this dish! My family loves meat so I added breakfast sausage and some bacon crumbles on the top. I also used fresh spinach and omitted the dill. It turned out great! Thanks for sharing Gina!

  120. I used fresh spinach instead of frozen, I did not cook first and I think it turned out delicious. I also added grape tomato’s.

  121. Could you substitute dill for rosemary? What would be a good herd if you don't like dill?

  122. can you let this sit in the fridge overnight and bake in the morning?

  123. What is your suggestion for cooking this ahead of time and reheating? Should I slightly undercook it the first time? Is it better to cut it into servings first? I don't want it to dry out

  124. Not a fan of artichokes. Can I just use more spinach?

  125. Can I use only Egg Whites? Lower the Cholesterol by much, I am doing the math, but thought I would ask here.
    Thank you KWillick

  126. I made this today for brunch with my in-laws. It was a huge hit. I used shredded potatoes as a base, and fresh spinach instead of frozen, and I was amazed at how people devoured it. Serving it with fresh fruit was plenty filling.

    • I thought about adding potatoes but went with meat instead. Now that I know your turned out good I will try it like that next time. Thanks! 

    • Shredded potatoes as a base sounds like a nice touch. Would the frozen spinach still work? What amount of potatoes? Frozen shredded/hash browns?


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  128. Delicious! My husband even commented that this was better than anything similar he's had in a restaurant. I used fresh spinach and didn't even steam it and it turned out just fine. The spinach was a little crispy on top which I didn't mind. Not soggy at all. Thanks for another winner, Gina!

  129. I made this at my mom's Christmas morning and it was a HIT!! My mom is not big on making a 'fuss' cooking and she definitely got excited about this! What I loved even more was how well it reheated! I think baked eggs are the only way eggs can be reheated. Thanks so much!

  130. My mom and I made this for Christmas morning breakfast – SO delicious!

  131. i dont want to waste egg yolks, so im hoping i can just use 10 eggs. gosh that sounds like a lot!

  132. Just made this for Christmas morning and it was easy, light and delicious!

  133. NOT vegetarian if contains eggs

  134. Made this for Christmas morning and added turkey goetta to it! The family loved it! I was worried I had made too much and it was all gone!

  135. I made this for Christmas morning breakfast and it got RAVE reviews! We absolutely loved it. I was making it for 10 people, so I added diced ham, an entire bell pepper, probably 4-5 tbs of parmesan cheese, and used 16 eggs, no egg whites. I divided the entire mixture between two casserole dishes and both pans were devoured. Everyone absolutely loved it. I will definitely be making this again! Thank you for the spectacular recipe!

  136. If you don't eat eggs, is there another substitute?

  137. I just made this and the house smells incredible !!! Going to have this for breakfast this week. Will reheat in the microwave.

  138. Made this today Christmas morning husband loved it!!

  139. It look's so delicious! Thanks for the recipe. 🙂

  140. 8 eggs in addition to 4 egg whites?

  141. Could this be cooked in a crock pot?

  142. Looks Yummy! For a large group can this recipe be doubled, or should I bake two?

  143. I've convinced my family that this will be a Christmas day staple for breakfast. Thanks for posting! x

  144. Hi – if I wanted to include all real eggs and no egg whites – would you recommend using 10 eggs total? Thank you!

    • did you ever receive a reply on your egg question?:
      Hi – if I wanted to include all real eggs and no egg whites – would you recommend using 10 eggs total? Thank you!
      Read more at https://www.skinnytaste.com/spinach-artichoke-and-feta-breakfast/#yXQ8mWghYUgixF3c.99

  145. So excited about this one, Gina! Thinking of adding chopped olives when I try it. Thanks for another YUMMY skinny recipe!

  146. Made this for breakfast yesterday and had leftovers today. Delicious! I love the addition of the artichokes and the pop of salt from the feta. 🙂 We used kale instead of spinach, since we had it on hand, it was great. Thanks for another tasty recipe!

  147. Hi, can we use Cottage Cheese instead of Feta?
    Also what's the substitute for Artichoke as I can't find it.

    • You can omit the artichoke if you can't find it, and I guess you could sub cottage cheese though I would suggest mozzarella.

  148. Print friendly didn't work fo me either,nor did it work when I e-mailed it to another of my addresses.i always have trouble printing from here.But love the recipes.

  149. Is this something that could be made the night before and cooked in the morning? I'm thinking yes but don't want to mess up such a great recipe if others have found that it doesn't work! Thanks!

  150. I don't like frozen spinach-I read above it is soggy if I use fresh-what can I do to the fresh in order to use it?

  151. Any suggestions to make in a muffin pan to then freeze and heat up an individual serving for an on the go breakfast?

    • Curious if anyone tried this, I am was thinking of the same thing. Or if anyone cut and froze it, what is the best way to do that — wrap first and then put in a ziplock?

  152. Gina, I made the recipe today for brunch and it was fabulous- thank you!
    Subbed in goat cheese for the feta & beet greens for the spinach but hopefully maintained the integrity of your recipe 🙂

  153. would love to try it…but such a big dish for just the two of us…if anyone has tried to halve this recipe let us know how it turned out…sometimes doing that can mess it up somewhat.thanks………………..

  154. Can you freeze this? I was thinking about using for my own breakfast … but would definitely need to freeze some servings.

  155. I'm planning on making this for Christmas morning. My 16 year old son LOVES spinach artichoke dip so I think he will love this. Has anyone tried using finally chopped onion in place of scallions? I don't want to run to the store for scallions when I have onions on hand.

  156. You'll want to cook and drain the sausage before adding it to the casserole.

  157. Love this, I'm a big fan of baked eggs! I don't cook with meat often…if I wanted to add sausage for the meat eaters, would I cook the sausage first, then add it to the recipe, or would I add the sausage to be cooked along with the casserole?

  158. Saw this when I got up and had to make it for breakfast! It was really good, by the way. I used frozen artichokes (microwaved for 5 minutes first), fresh spinach and baby power greens mixture (also microwaved in a steamer for a few minutes), and shallots instead of scallions (hey, gotta use whatcha have on hand at 7 a.m.). Next time I might use thyme in place of dill. Very light and delicious!!

  159. I wonder if this could be cut into servings and frozen.

  160. This looks fabulous! Can only egg whites be used?

  161. I have a humungous box of tart shells and was wondering if this might be good as a filling for them. What do you think Gina? I know it won't be "skinny" anymore, but… hey they're going to be for Christmas morning so calories don't count on that day right? By the way, I've been loving your recipes for a few years now, and tell everyone I know about your site. Thank you so much!!!

  162. Do you have to use the egg whites?

  163. This looks delicious and I can't wait to try it. Trying to print it and the print-friendly button doesn't seem to work 🙁

  164. I love the idea of making this vegetarian version, then one for the meat eaters in the family. Though I'd be happy with this colorful egg dish just as it is!

  165. I wonder how it would turn out with fresh spinach?

    • Even better! Cook it till just tender, cool, and squeeze out the juice (which makes a delicious drink, with a little bit of lemon juice and salt). It's the same way that you would make greek spinach pie (spanakopita).

    • I have made this three times, It’s REALLY good! I left out the dill, didn’t have on hand.

      I always make “egg bakes” with fresh spinach, it’s just what I usually have on hand. I have never cooked the spinach first. I just chop it up and stir into egg batter right before pouring into baking dish. The end result has never been soggy. I personallly would’nt use 10oz of spinach if using fresh only beacuse the average store bought bag is around 8oz. I have found that’s more than enough. It will look like too much spinach before baking. Spinach will wilt down and eggs will rise while cooking.

  166. Gina, this look so light and so flavorful – I love it! I love that there's no meat and that it's made with egg whites, so it won't weigh me down! Terrific. 😀

  167. Sounds delicious. Should fill my artichoke-spinach dip cravings. What would be your recommendation for a replacement for dill? I've never been a fan of it. Thank you for your wonderful egg recipes.

  168. Good recipe I'll make it vegan 🙂

  169. Oh, this looks good! Michelle, someone on FB mentioned subbing mozzarella for the feta. My new favorite trick is to use a ricer to squeeze the spinach.

  170. What cheese would be a good substitute for the feta?