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
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.
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:
- 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 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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Under 30 Minutes
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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.
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!
Great!
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.
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.
Can they be froze and still taste good?
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!
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.
I made this to day and it was amazing. A bit of shredded cheese when served on the top and it was perfect.
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.
I substituted roasted poblanos, used grilled artichoke hearts and it was amazing. Putting this one into rotation. Thanks for a great recipe!
Can you make this the night before?
can you make this using a muffin pan? and if so, do you recommend the regular size or mini size pan?
thanks!
Sure. I would use regular sized at 350 degrees for about 20-25 minutes until set; a knife inserted near the center comes out clean.
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!
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 !
What can you sub in place of spinach?
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!
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!!
Sure!
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!
Looks delicious. I am not fond of the artichokes, could I substitute a different veggie? Thanks
Can this be made two days before it is eaten? Can it be frozen?
Since eggs are free now, can whole eggs be used instead of the whites?
I used 10 whole eggs instead of 8 whole and 4 whites. Turned out great!
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!
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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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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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.”)
Meant to give it 5 stars!
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!
Can this be made ahead of time, frozen and then thawed without affecting flavors or texture?
Did you ever get an answer to your freeze question; I was wondering the same thing.
Sure
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!
Loved this! And especially loved that I have a delicious low point breakfast and snacks for the week. Thank you!
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Can you use almond milk or substitute all egg whites. If so how many cups of egg whites
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Can you make the casserole the night before and bake in the morning?
sure
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.
Followed! (Autocorrect sometimes doesn’t work????)
Followed! (Autocorrect sometimes doesn’t work?)
I’m serving a big crowd for brunch. Can I double this recipe? Or should I make two pans?
I think I would make 2 pans.
I tried entering this on WW and I get 4 Smart points not 1. What am I doing wrong? It is delicious!
Are you using the recipe builder?
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!
That’s what I use and chop them myself.
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Can you make this in a muffin tin and heat up for a quick breakfast?
I’m sure that would be great, I was thinking the same thing!!!!
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!
Why does this say 1SP at the top of the recipe but 4sp above the picture showing it being made?
The top is the updated freestyle, the other is the older smart points.
CAn you sub cottage cheese?
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.
Great!
This was absolutely delicious and very easy to make. It was a big hit at my brunch.
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!