Spinach, Feta, and Artichoke Breakfast Bake
"Whip up a delightful breakfast casserole featuring eggs, spinach, artichokes, and Feta cheese – an excellent choice for serving a group. This dish is a breeze to prepare, making it ideal for when family visits during the holiday season."
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Ingredients
- 1 10-ounce package frozen chopped spinach, thawed, all excess liquid squeezed out
- 1 clove garlic
- 1 tablespoon fresh dill
- 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
- 3/4 cup chopped artichokes
- 1/3 cup diced red pepper
- 1/2 cup scallions
Instructions
- 1
Begin by preheating your oven to 375°F. Lightly coat a 9 x 13-inch casserole dish with nonstick cooking spray.
- 2
In a separate small mixing bowl, combine the spinach, sliced scallions, artichoke hearts, diced red pepper, minced garlic, and dill. Transfer this mixture into the prepared casserole dish, spreading it out evenly across the bottom.
- 3
In a different bowl, vigorously whisk together the eggs, egg whites, milk, grated parmesan cheese, salt, and black pepper. Gently fold in the crumbled feta cheese, then pour this egg mixture over the vegetable layer in the casserole dish.
- 4
Bake in the preheated oven until a knife inserted into the center comes out clean, which should take about 32 to 35 minutes.
- 5
Allow the dish to rest for 8 to 10 minutes before slicing it into 8 equal portions.