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.
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