Spinach, Feta, and Artichoke Breakfast Bake

Gluten Free RecipesKeto RecipesLow Carb RecipesVegetarian Recipes
1 Freestyle Points 128 Calories
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.

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 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.

Spinach, Artichoke and Feta Breakfast Bake – an easy, vegetarian breakfast bake.

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Spinach, Feta, and Artichoke Breakfast Bake

1 Freestyle Points 128 calories

Total Time:50 minutes

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.

Ingredients:

  • 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

Directions:

  1. Preheat the oven to 375°F. Spray a 9 x 13 casserole dish with nonstick spray.
  2. In a small bowl combine spinach, scallions, artichoke, red pepper, garlic and dill. Pour into the casserole dish spreading evenly.
  3. In another bowl, whisk together the eggs, egg whites, milk, parmesan, salt and pepper. Mix in feta cheese and pour over vegetables.
  4. Bake until a knife inserted near the center comes out clean, 32 to 35 minutes.
  5. Let stand 8 to 10 minutes before cutting into 8 pieces.

Nutrition Information

Yield: 8 servings, Serving Size: 1/8th slice

  • Amount Per Serving:
  • Freestyle Points: 1
  • Points +: 3
  • Calories: 128 calories
  • Total Fat: 7g
  • Saturated Fat: 3g
  • Cholesterol: 196mg
  • Sodium: 439mg
  • Carbohydrates: 4g
  • Fiber: 1g
  • Sugar: 1g
  • Protein: 11g
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Spinach, Feta, and Artichoke Breakfast Bake – great to make ahead for the week or to feed a crowd.
Gluten Free RecipesKeto RecipesLow Carb RecipesVegetarian Recipes
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