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.
Yield: 8 servings
5 from 28 votes

Spinach, Feta, and Artichoke Breakfast Bake

Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
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
Freestyle Points: 1
Points +: 3