Spinach, Feta, and Artichoke Breakfast Bake
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
Spinach, Feta, and Artichoke Breakfast BakeThis 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.
More Breakfast Casserole Recipes:
- Tex Mex Breakfast Casserole
- Veggie Ham and Cheese Bake
- Sausage Cheese and Veggie Breakfast Casserole
- Breakfast Sausage and Mushroom Strata
- Loaded Baked Omelet Muffins
Spinach, Feta, and Artichoke Breakfast Bake
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
Instructions
- 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.
Nutrition
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Under 30 Minutes
Freezer Meals
Paleo
Slow Cooker Recipes
Kid Friendly
Dairy Free
Pressure Cooker Recipes
Whole 30 Recipes
Air Fryer Recipes
The points button on this doesn’t match the recipe (it is for spicy garlic edamame)
Hi! This sounds delicious! I have a question… why are there eggs and egg whites? Do the egg whites serve a special purpose in this dish, or is it to reduce the cholesterol? Thanks!
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!!
I made this on Sunday morning for a family get together. Everyone loved it. Thank you!
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.
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.
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.
Can this be prepared then frozen before baking to serve at a later date?
Can this be frozen in individual servings and then thawed for a quick morning breakfast?
Sure, I don’t see why not!
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.
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!
If I use Whole eggs only..would there be any diff in the taste, consistency,?